In March, I bought a lot of truffles and put them in the refrigerator. When I want to eat, I take out one. The flavor will not change, but the pattern will be significantly reduced. I love the risotto made today. The ingredients are also very simple. It can completely stimulate the taste of truffle. The choice of rice can use northeast rice. It takes a little longer to cook, which is more suitable for Chinese taste.


30g black truffle
1 small bowl of Parmesan cheese
60g butter
120g rice
Proper amount of salt
Moderate pepper
A box of mushrooms
1 clove garlic
2 tablespoons chopped parsley
50ml dry white wine
500-600 ml vegetable broth
1 / 4 onion


Step 1
Parmesan cheese grated

Step 2
Break the black truffle into small particles

Step 3
Stir fry the onions in butter until soft. Add rice and stir well

Step 4
Add dry white wine and evaporate the alcohol

Step 5
Add an appropriate amount of broth several times and stir over medium and low heat. Don't go far. It needs to be stirred all the time for about 15 minutes. Adjust the time according to different firepower.

Step 6
When the rice turns white and expands, with a little hard core in the middle, add black pine dew and stir evenly

Step 7
Add butter and parmesan cheese, cover and simmer for 3 minutes

Step 8
Stir fry mushrooms, seasoning, add garlic, parsley, remove immediately.

Step 9
Plate loading