At Castello di Montegiove we are lucky to have our own truffle reserve with black truffles. We very often organise truffle hunts for our guests and it is always a great adventure to experience how the truffle hunter and his dogs are collaborating to find the funny little round truffles growing below the ground. For this recipe I am using the black Montegiove truffles.
375 g Risotto rice
50 g Fresh black truffles, grated (leave some to grate over the risotto for serving)
1 small onion, chopped
4 tblsp. Olive oil
1 ½ l boiling warm Broth
½ glass of white vine
20 g Grated Parmesan cheese (or as much as you like)
30 g of butter
Salt and pepper for seasoning
Heat the oil and half of the butter in a large saucepan over a low heat, add the onion and let it fry for a couple of minutes, add rise and let it all cook for 2-3 minutes.
Add the wine and let it evaporate, then add ½ cup of boiling broth to the rice and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15-20 minutes.
At the same time heat the rest of the oil and butter in a small pot and add the grated truffles. Warm up over a low heat, add the truffle mix to the risotto.
Remove the pan from the heat, add the Parmesan cheese, stir well, season to taste with salt and pepper, leave the risotto with the lid on for a minute to rest, then serve on warm plates and grate fresh truffles on the top.