Risotto con Tartufo Bianco

Risotto con Tartufo Bianco,
Asparagi e Funghi

	Serves 4
	INGREDIENTS
4 2 20ml 400g 700ml 2 bundles 50g 80g 100g 20ml	shallots, peeled, finely diced garlic cloves, crushed Extra Virgin Olive Oil rice vegetable stock asparagus, diced and blanched mixed mushrooms unsalted butter grated Parmigiano Reggiano Sea salt and ground black pepper white truffle oil

Method:

For the Risotto:
Lightly fry the diced shallot and crushed garlic with Extra Virgin Olive Oil in a heavy-bottomed saucepan until fragrant. Then add the rice and toss the rice grains on low heat for 2 minutes. Then add 600ml of the vegetable stock; cover and simmer slowly for 10 to 12 minutes until all the liquid has been absorbed.

If the rice is not al dente, add a little more of the remaining stock and continue to simmer. Once the rice is cooked, add the diced, blanched asparagus, sautéed mushrooms, unsalted butter and grated Parmigiano Reggiano. Stir well for 2 minutes and adjust the consistency by adding a little more stock if needed. Season salt and pepper to taste. Stir in white truffle oil just before serving.

TIP: Test the cooking of the rice by pressing a grain on the back of a wooden spoon. When the grain of rice has 3 little dots through the center, it has been cooked to a perfect al’dente.