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
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.