Risotto with grape seed and truffle extract oil
Ingredients
- 300 g carnaroli rice
- Serrano ham slices
- Parmesan shavings
- Grape seed and truffle extract oil
- 1 onion
- Extra virgin olive oil
- 10g unsalted butter
- 12 cl dry white wine
- Salt
- Saffron (optional)
- 1l stock
Preparation
- Peel the onion and finely chop it.
- In a hot saucepan, pour a drizzle of olive oil and sauté the onion with a pinch of salt until translucent.
- Add the rice and toast it for about 1 minute, then deglaze with the white wine. Let the wine evaporate completely.
- Gradually add the hot stock, just enough to cover the rice each time, and cook over low heat, stirring regularly. Repeat the process until the rice is cooked and creamy, about 15 minutes.
- Off the heat, incorporate the butter and adjust the seasoning with salt to taste.
- Slice the Serrano ham into thin strips and gently fold it into the risotto.
- Serve the risotto on plates, sprinkle with Parmesan shavings, and finish with a few drops of grape seed oil with truffle extract to elevate the dish.
Enjoy