Truffle Risotto ala Remy

ZURÜCK
Leider gibt es noch keine Übersetzung - Unfortunately there is no translation available at the moment.

Delicious truffle risotto. When the days get shorter it is truffle time! Serve with a beautiful piece of meat or on its own. Simply devine. This recipe is for four moderate truffle piglets :)

    Ingredients

  • 30 grams of truffle per person (At least)
  • 1 large charlotte finely chopped
  • 30 grams of butter (unsalted)
  • 320 grams of Risotto rice (Arborio or Vialone)
  • 1000 Ml Veal or chickenstock
  • 400 Ml dry champagne
  • 150 grams of shredded parmesan cheese ideally 18 - 24 months old
  • Pepper and salt to taste
  • Optional: summer or winter truffle chopped in a glass to add a more truffle look to the risotto does little for the taste just optics.
  • Important the risotto is not dry let the rice work and keep stiring (mentioned this already but is important) The risotto needs to shine.

Preparation

1Prepare all the ingredients

2Melt the butter and slowly glace the diced charlotte for 5 minutes. add the rice and glaze everything for 5 minutes.

3Add the champagne little by little and wait until the rice has obsorbed the white wine. Slowly stirring the rice all the time. do this with love slow is the way to go. . !!This is important gently stirring the rice!!

4Add a quarter of the stock and keep stirring untill the rice absorbs the liquid. Becareful not to add too much liquid. This process takes around 20 - 25 depending on the rice you use. The rice should have a light bite.Just before the end add the truffle pieces form the glass if desired.

5Gently stir in the shaven or shredded parmensan cheese. Take half the truffle and grate it mix it in gently. The rest shave and grate the truffle on the risotto. Go and serve either with delicious champagne or a broad shouldered Italian red.

ZURÜCK

Wenn dich das interessiert... If you like this...