Truffle Butter Risotto

Typical Italian comfort food

Use 80/90 grams of arborio, carnaroli or vialone nano rice per person.

You can use a vegetable stock/ or a white chicken stock.

-Finely chop shallots and celery in equal parts, let them sweat with 50 grams of butter in a thick bottom pan on medium heat; when the vegetables are soft, add rice.

-Toast it for a couple of minutes, add 20cl of white wine, keep stirring until it evaporates; meanwhile, add a ladle of stock every 2 to 3 minutes or when the rice is nearly sticking to the pot.

-After 10 minutes of repeating the process, add a spoon of truffle butter to flavour the rice (depending on the rice, it should take 18/20 minutes).

-When Al dente, remove from the heat, add Parmigiano Reggiano, a knob of butter and the remaining truffle butter.

-Let it rest for a minute and serve.

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