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Ein luxuriöser italienischer Genuss für gemütliche Herbsttage: Samtiger Risottoreis, sanft in Weißwein und Brühe gegart, veredelt durch eine cremige Parmesan-Butter-Mantecatura und gekrönt mit feinsten Hobeln frischer Herbsttrüffel. Purer Seelenbalsam aus deiner Gurkerl-Küche!
Preparation method
Preparation
Heat the vegetable broth in a pot and let it gently simmer on the lowest heat. Peel the shallots and garlic and finely dice them.
Gently clean the fresh autumn truffle with a soft brush or a paper towel. Finely chop one third of the truffle – it will go directly into the risotto later. Set the remaining truffle aside for shaving.
Cooking the risotto
Heat the olive oil and 20 g of the butter in a wide pot. Sauté the finely diced shallots and garlic over gentle heat for about 2 to 3 minutes until translucent, without letting them take on any color.
Chef's tip
The perfect texture is called 'all'onda' – the risotto should flow creamily like a wave and not stand stiffly on the plate.
Use ice-cold butter straight from the fridge for the mantecatura. The emulsion of cold butter and hot risotto creates that incomparable shine and velvety texture.
Never wash the fresh autumn truffle with water; simply brush it dry gently to fully preserve its precious aroma.
Ingredients
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