Truffle Risotto with Salsiccia

Last Updated on December 13, 2024

Prepare a divine dinner for your dear one on Valentine’s Day. Recipe author.

Ingredients:

For 2 servings you need: 180 g rice suitable for risotto (carnaroli, arborio, vialone nano) 200 ml white wine, ideally Veltliner, maple from Vinselekt Michlovský 2 pcs of shallots 2 pcs of salsify 1 tsp of black truffle flakes Chiavalon Organic olive oil Gran Moravia meat or vegetable broth and butter to finish a sprig of fresh thyme pepper salt

Procedure:

Slice the shallots finely. The pieces of shallot should be as uniform as possible, otherwise some of the shallot may be slightly burnt and some may not be properly browned yet.

Place a stainless steel pot, which should have a thicker bottom, on the stove that you have turned on full blast. Let it heat up and then pour 4 tablespoons of Chiavalon Organic Olive Oil into the pot. Immediately pour in the shallots.

You can turn the heat down slightly, but not too much. Sauté the shallots until they turn golden brown. Add the prepared dry rice to the shallots. Stir and keep stirring. The rice will change colour during frying, it takes about two to three minutes. You really mustn’t stop stirring all the time so that the rice and shallots don’t burn. At this point, season with salt and pepper.

Cover the fried rice with wine. Again with the stove fully on. Stir and wait until all the wine has evaporated from the rice and there is no more liquid in the pot. Now it’s time for the hot broth. Keep this in the pot on the next stove and gradually add it to the rice. Always add enough so that the rice is just below the surface. The grains of rice must not stick out, but there must not be too much liquid on them either. Because if you don’t estimate the amount of stock towards the end of cooking the risotto, you may end up waiting for the liquid to be absorbed so that the risotto isn’t too runny, and in the meantime the rice will cook. So always add one ladleful at a time. Remember to stir and always let the added liquid absorb into the rice before adding another ladleful. Don’t forget to keep tasting. If the dish lacks salt, add salt as soon as possible so that it is absorbed into the rice grains and not just the sauce. Stirring is also very important. If possible, do not stop. After 10 minutes, add the truffle slices, but keep a few pieces for garnish. You can also add the oil in which the truffles are marinated.

After 20 to 25 minutes, the risotto should be ready. The only way to tell if you can stop cooking is by tasting and testing if the rice is soft enough. It should definitely not be overcooked.

Here comes the final finishing touch to the masterpiece. Remove the finished risotto from the stove. Prepare the cooled butter, a few pieces, and grated parmesan cheese. Add these two ingredients to the pot and stir vigorously until the butter and cheese are melted. This will thicken and flavor the risotto. Serve immediately on warmed plates. Give the bottom of the plate a couple of good slaps with the palm of your hand and the properly prepared risotto will spill beautifully over the plate. Garnish the top with a slice of truffle and crispy fried pieces of salsiccia. Sprinkle lightly with fresh thyme and drizzle with olive oil. Serve immediately.

Recommendation:

And as the photo suggests, serve with a glass of Veltliner Green, 2018 vintage, Vinselekt Michlovský winery. And as you know, love passes through the stomach.

Note:

A great gift that will delight can be Chiavalon Organic Olive Oil in a gift tube. Enjoy the lovers’ holiday in the best company. And with the accompaniment of great food and quality ingredients.

Bury Chiavalon Oganic Extra Virgin Organic Olive Oil at www.olivum.cz

250 ml: 325 Kč

500 ml: 595 Kč