Truffle Risotto ala Remy
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 :) Important the risotto is not dry let the rice work and keep stiring (mentioned this already but is important) The risotto needs to shine.
≈ 610 kcal · 19 g Protein · 72 g Kohlenhydrate · 18 g Fett — KI-Schätzung pro Portion
Zutaten
Zubereitung
- 1
Prepare all the ingredients
- 2
Melt the butter and slowly glace the diced charlotte for 5 minutes. add the rice and glaze everything for 5 minutes.
- 3
Add 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!!
- 4
Add 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.
- 5
Gently 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.
Rémys Weinempfehlung
champagne
delicious champagne
broad shouldered Italian red
a broad shouldered Italian red
