Risotto with black truffle breakings

Main course
Preparation time
10 min.
Baking time
30 min.
For 4 people
  • 60 g butter
  • 2 shallots
  • 1 onion
  • 200 g of rice
  • 1.5 liter of chicken broth
  • 2 tablespoons of fresh cream
  • 25 g of Parmesan cheese
  • 50 g of black truffle breakings Maison Henras
  • Asparagus


Step 1

In a frying pan, brown the two shallots and the white onion in the butter. Leave to brown for 2 to 3 minutes.

Step 2

Add the rice. When the grains are translucent, pour in the broth to cover the rice. Cook over low heat.

Step 3

When the broth is completely absorbed by the rice, add more broth. Repeat until a creamy texture is obtained. The rice grains should remain crunchy.

Step 4

Add 2 tablespoons of fresh cream, and the grated Parmesan cheese. Mix together.

Step 5

Finish by adding the Maison Henras truffle breakings and their juice.

Step 6

Arrange the risotto in shallow plates.

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- Paul -