Crémant Risotto with truffles
Ingredients
- 2 tablespoons butter
- 2 shallots, finely chopped
- 300 g risotto, carnaroli or arborio
- 1⁄2 bottle of Crémant (or Prosecco or Champagne)
- 3⁄4 l of vegetable stock or chicken stock
- 150 ml cream
- 100 g Parmesan cheese, finely grated
- salt
- black pepper, freshly ground
- 1 handful of parsley, finely chopped
- 2 tablespoons chervil, finely chopped
- black truffle, scraped into fine slices
Instructions
1. Melt the butter in a saucepan and sauté the shallots for 2-3 minutes. Add the rice and stir constantly until the rice grains are evenly coated with melted butter and look slightly glassy at the edges.
2. Add about 2/3 of the crémant and cook over a high heat, stirring constantly until all the liquid has been absorbed. Only then add the hot stock little by little. The risotto should gradually become creamy and velvety - until the stock is used up.
3. As soon as the rice is soft but still has "bite", stir in the remaining crémant, then add the cream and the Parmesan cheese. Season to taste with salt and pepper.
4. Remove the pot from the heat, let it rest for a few minutes and then add the parsley and chervil. Garnish with the truffle slices and serve.