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White Truffle Risotto from Alba
> Estimated gourmet budget for the entire recipe: €20–25 per person
Ingredients
Risotto Base
> 300 g Arborio or Carnaroli rice
> 1 shallot
> 80 g unsalted butter
> 1 L hot chicken stock
> 10 cl dry white wine
> 60 g freshly grated Parmesan
> Fine salt and freshly ground pepper
Aromatics and Finishing
> 2 tbsp Plantin extra virgin olive oil preparation with white truffle aroma
> 15 to 20 g fresh Alba white truffle (Plantin)
> A few sprigs of fresh chives (optional)
The delicacy of an Alba white truffle risotto
Beneath its creamy texture and delicate aromas, this Alba white truffle risotto reveals the full nobility of a rare and exceptional ingredient. The white truffle, enhanced by a fine Plantin olive oil, brings an enchanting fragrance and a unique depth of flavor.
A dish of great finesse, to be savored slowly to appreciate every nuance, true to the Plantin spirit: elevating nature with elegance.
Cook this recipe with Plantin products
Preparation of Alba White Truffle Risotto
In a large saucepan, melt 40 g of butter. Add the finely chopped shallot and sweat without browning. Stir in the rice and cook until it becomes translucent. Pour in the white wine and let it evaporate over medium heat.
Ladle hot broth over the rice and let it absorb.
Repeat the process, ladle by ladle, stirring regularly. Cooking should take about 18 to 20 minutes, with the rice remaining slightly firm in the center.
Off the heat, stir in the remaining butter, grated Parmesan, and a spoonful of Plantin white truffle olive oil. Mix gently to achieve a creamy, smooth texture.
Serve immediately in warm deep plates. Add a light drizzle of white truffle oil and place thin slices of Alba Plantin white truffle, shaved with a mandoline. Finish with a touch of freshly ground black pepper and a few chives.
Chef Plantin’s tip(s)
Add a dollop of mascarpone just before serving for an even creamier risotto.
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Store the white truffle in the refrigerator wrapped in dry paper towels, changing it daily, to preserve its aroma.
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Never heat the white truffle; always add it at the end to preserve its volatile and delicate notes.
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