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Here at Certa, we love to shave summer truffles and hazelnuts on top eggs, pasta, and, of course, risotto! Here's our recipe for a buttery risotto topped with shaved fresh black truffles and hazelnut.
- RISO POZZI CARNAROLI CLASSICO
- BARBERO CLASSIC ROASTED HAZELNUTS
- IL BORGO DEL BALSAMICO IL TINELLO YELLOW
- MURAGLIA EXTRA VIRGIN OLIVE OIL
- 25 MINUTES
- Serves 2
- Created by Riccardo
Ingredients for this recipe
Gather together all the ingredients
6-8 cups broth (a vegetable broth works well)
2 tablespoons extra-virgin olive oil
½ teaspoon salt, plus more to taste
1 cups Carnaroli rice
2 cubes unsalted butter
2 tablespoons of vinegar
10-15 Piedmont hazelnut finely grated
1 small Piedmont black truffle finely grated
The broth
Heat the broth pot almost to boil. Keep it very hot on the stove near the risotto pan.
This is a vegetable broth made with celery, carrot, onion plus a twig of rosemary in infusion.
Start the risotto
Turn on the stove, put the Carnaroli in a pot, add a generous cube of butter and wait until each grain becomes shiny: toast the grains (but not browning them), until they make a clicking sound as you turn them in the pan, 2 minutes or more.
Reduce with Il Tinello vinegar
Pour in the vinegar and keep stirring for another couple of minutes all around the pan until the moisture has evaporated and the rice is dry.
Add broth to the rice pan
Immediately ladle in 2 cups of the almost-simmering broth – enough to cover the rice – and decrease the heat.
A balancing game
Cook, stirring steadily until the water is almost totally absorbed, 4 to 6 minutes. Keep adding broth, enough to cover the rice.
Prepare the topping
Grate 10-15 salted hazelnuts in a bowl
Prepare the topping/2
grate in the same bowl a small black truffle.
Prepare the topping/3
Mix them together and put the bowl aside. This mixture is going to be placed on top of the risotto after the plating.
The art of "mantecare"
The risotto is perfectly cooked when it is both al dente and creamy. Once done, turn off the heat and immediately drop the butter pieces into the saucepan. Stir vigorously to mix the risotto with the butter. (This final step of adding butter to the risotto is known as mantecare in Italian.)
To give a rounded taste, you can add few drops of Il Tinello vinegar as well.
The final touch/1
For each serving, spoon a mound of risotto into a warm bowl.
As a topping, we use a hazelnut oil. You can skip this passage (or google how to make a hazelnut oil 😉
The final touch/2
Distribute the mixture of hazelnut and fresh black truffle over the top. Serve right away, as the heat releases the aroma of truffle into the air.
Truffle and hazelnut risotto is ready!
Enjoy it!
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