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Risotto with black truffle breakings
- 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
In a frying pan, brown the two shallots and the white onion in the butter. Leave to brown for 2 to 3 minutes.
Add the rice. When the grains are translucent, pour in the broth to cover the rice. Cook over low heat.
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.
Add 2 tablespoons of fresh cream, and the grated Parmesan cheese. Mix together.
Finish by adding the Maison Henras truffle breakings and their juice.
Arrange the risotto in shallow plates.