Truffle Risotto
A creamy and indulgent risotto made with expired black truffle, ensuring food safety and reducing food waste.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1 expired black truffle, finely chopped
- 1 shallot, finely chopped
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
In a saucepan, heat the vegetable broth over medium heat and keep it warm.
In a separate large pot, melt the butter over medium heat.
Add the shallot and sauté until translucent.
Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
Pour in the white wine and cook until it evaporates.
Begin adding the warm vegetable broth, one ladle at a time, stirring constantly until absorbed. Repeat this process until the rice is cooked al dente.
Add the chopped black truffle and stir well.
Remove the pot from heat and stir in the grated Parmesan cheese.
Season with salt and pepper to taste.
Cover the pot and let it rest for a few minutes.
Serve the truffle risotto hot, garnished with fresh parsley.
Ensure that the expired black truffle is properly cooked and heated throughout the risotto to ensure food safety.