Creamy Truffle Risotto | Fine Autumn Classic

Heat the vegetable broth in a small pot and keep it gently warm over the lowest heat. Peel the shallots and finely dice them. Carefully clean the fresh autumn truffle with a soft brush and finely chop half of it, setting the other half aside for shaving later.

Heat 2 tbsp of olive oil and half of the butter (approx. 20 g) in a wide pot over medium heat. Sauté the finely diced shallots for 3–4 minutes until translucent without letting them take on color. Add the risotto rice and sauté for 1–2 minutes while stirring until the grains become slightly translucent.

Deglaze the rice with the white wine and let it simmer down completely until the alcohol has evaporated. Stir in the finely chopped truffle so that its exquisite aroma can fully develop from the very beginning.