Black Truffle Risotto à la Minute

One of our favorite foods… and one of our favorite dish to serve. With the use of a pressure cooker, making a risotto is so easy and looks like you have been working a full hour to make it. The addition of White or Black truffle cream or paste transform the dish from delicious to spectacular. The recipe comes from Chef Andrea Accordi who made an outstanding Saffron Risotto in pressure cookers. The recipe is also included in the blog. I transformed and enhanced it by adding a black or white truffle paste. Economical yet, so sophisticated.

INGREDIENTS
1 Small french Shallot minced finely
1 Cup of Carnaroli Rice
2 Cups of Chicken broth
1/2 Teaspoon Salt
1/2 Teaspoon Saffron
1/2 Cup of Parmesan Cheese
3 Tablespoon butter
1/4 Cup of dry white wine
Pepper to taste
25 Gr. jar of Black or White truffle paste

PREPARATION
If you have a pressure cooker… this is now the time to use it ! The recipe is simple enough.
As shown above, simply place the chopped shallot in the pressure cooker pan and at medium heat, saute the shallot to remove as much liquid as possible, for about 1 minute or so. Add the rice and mix well.
Add the chicken broth and saffron, mix well and close the lid. Bring to a high pressure and reduce to a minimum.
Cook for 6 minutes at very low heat… no more.
After 6 minutes, open the lid and add the butter, the parmesan cheese, white wine and mix.
Add the truffle paste.
Let the rice rest for 10 minutes with the lid on.
Serve in bowls and add a sprinkle of parmesan and a good dash of ground pepper.
You can double or triple the recipe – Simply double the liquid for every cup of rice and adjust the cheese & butter accordingly.

TIP DU JOUR : Carnaroli works best for this recipe as the grains are fairly large and firm.
I use it over Arborio which is commonly used for Risotto.

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