Recipes
Plain risotto (for the truffle)
January 22, 2021
Risotto in bianco, when used as a basic truffle dish, is a bit of a supporting actor Oscar winner. The co-star overshadowed by the allure of the Brad Pitt of gastronomy.
Risotto in bianco, when used as a basic truffle dish, is a bit of a supporting actor Oscar winner.
The co-star overshadowed by the allure of the Brad Pitt of gastronomy.
Let me explain: when planning a truffle dinner, one gets so excited about the main ingredient that one underestimates the importance of theaccompaniment; whether it is the fried egg, tajarin or precisely the risotto, it is essential instead to prepare them to perfection.
So here I am about to guide you through the method of preparing the risotto that we at LoveLanghe think best suits the Langa Diamond.
Read at the bottom of the page a list of some common mistakes that can compromise your risotto!
Also, don’t forget that on our Shop you have the opportunity to buy fresh truffle and receive it at home in 2-3 days!
P.s. In the tips at the bottom of the page, I list some common mistakes that risk compromising your work: take a look before you start…
Ingredients
Carnaroli Rice
320 g
Vegetable broth
1 l
Butter
60 g
Oil
to taste
Parmesan cheese
50 g
Shallots
half
Halls
to taste
Still white wine
half a glass
Proceedings
Since this is a recipe in which time plays a very important role, I recommend preparing all the ingredients before starting.
So take care of the broth first: the dose of 1 liter is indicative, but it is always preferable to have plenty so as not to risk having to make more in the middle of cooking.
Keep the broth warm, grate the Parmesan cheese, and set aside.
Finely chop the shallot and place it to sauté gently in a pan with a drizzle of EVO oil.
Add the rice at this point, roasting it a few minutes over a low flame while stirring continuously, until the appearance of the grains has acquired a slight transparency.
Raise the flame to maximum and deglaze with the half glass of white wine, continuing to stir occasionally until the smell of alcohol is imperceptible (about 1-2 minutes).
Now is the time to start with the ladles of broth, keeping the flame high at all times: start with two, stir the rice and wait until it has absorbed almost all the liquid to add more.
Proceed in this way for about 15 to 18 minutes.
Test the consistency of the rice as you go, and when it is close to cooked but with a slightly al dente heart turn off the flame, add the butter flakes and grated Parmesan cheese, and cover with a lid.
After a wait of about 3 minutes, your rice will be ready!
Tips, tricks and things to avoid like the plague
There are different methods, with different ingredients: some use onion, some shallots; some use oil, some use butter.
It is impossible to say who is right: this is our take, but we do not presume that it is the only valid one…. There are two basic criteria for this recipe, however: that its flavor be mild, and its texture creamy. Only in this way will it be able to best envelop the precious hypogeous mushroom.
A broth too strong
Watch out for the stock: it is the most important ingredient in a risotto; and while it is true that in any other case it is important that it be flavorful and complex, here delicacy wins.
Use a vegetable stock, and if you decide to make it from scratch limit it to onion, carrot and celery.
Wine or no wine?
A half glass of light white wine goes in the risotto.
Be careful to let it evaporate completely, however, because the bitter aftertaste of the remaining alcohol masks the truffle without any difficulty.
Which rice do I choose?
It is known, Carnaroli wins over everything…. But what to do in case it is not there?
Mind you, the choices are many and depend from region to region, but there goes a superfine rice: Arborio, Baldo, Roma, Volano!
