Carnaroli risotto with summer truffle and porcini mushrooms

1. In a large saucepan, heat the chicken or vegetable stock and keep it on low heat while the risotto cooks.

2. In a frying pan or large heavy-bottomed saucepan, melt the butter with 1 tablespoon of the Signoroni Tartufi Black Perigord Truffle Juice Olive Oil over medium heat. Add the chopped shallots and cook gently until translucent, about 2 to 3 minutes .

3. Add the Signoroni Tartufi Carnaroli Risotto with Summer Truffle and Porcini Mushrooms to the pan, and stir well to coat the rice grains with the butter and flavored oil. Cook for 1 to 2 minutes, until the rice becomes slightly translucent around the edges.

4. Pour the dry white wine into the pan and let it reduce for 1 to 2 minutes, until it is almost completely absorbed by the rice. This will bring a nice acidity to the risotto and complement the flavors of the truffle and porcini mushrooms.

5. Begin adding the hot broth, ladle by ladle, stirring constantly to allow the rice to absorb the liquid. Wait until each ladle of broth is almost completely absorbed before adding the next. Continue this process until the rice is creamy and tender, but still slightly al dente, about 18-20 minutes.

6. Once the risotto is cooked, add the grated Parmesan and an additional tablespoon of olive oil to the Signoroni Tartufi Black Truffle juice. Mix well to obtain a creamy risotto.

Season with Signoroni Tartufi Porcini and Summer Truffle Salt, and add pepper and Signoroni Tartufi Truffle-Flavoured Golden Berries to taste.

Signorini TARTUFI Tip

If you have fresh truffle slices, you can arrange them on top of the risotto just before serving for an extra touch of luxury.

This truffle risotto can be served as an accompaniment to grilled white meat or delicate fish for a more complete meal.

For an even more truffle-y experience, feel free to add a little truffle oil just before serving.