Risotto Al Tartufo Bianco Recipe

Name: Risotto Al Tartufo Bianco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth:; 2 carrots peeled and coarsely chopped; 1 onion, peeled and coarsely chopped; 2 celery sticks, peeled and coarsely chopped; 2 tomatoes, peeled and coarsely chopped; 8 ounces stewed veal in one inch dices; Risotto:; 1 TBSP EVOO; 1 TSP shallot, finely chopped; 1 1/4 cups carnaroli rice; 1 TBSP dry white wine; 2 TBSP butter, diced; 2 oz Parm Reggiano, grated ~1 cup; Salt to taste; 1 white truffle ~1 ounce

Servings: persons

Broth:
2 carrots peeled and coarsely chopped
1 onion, peeled and coarsely chopped
2 celery sticks, peeled and coarsely chopped
2 tomatoes, peeled and coarsely chopped
8 ounces stewed veal in one inch dices
Risotto:
1 TBSP EVOO
1 TSP shallot, finely chopped
1 1/4 cups carnaroli rice
1 TBSP dry white wine
2 TBSP butter, diced
2 oz Parm Reggiano, grated ~1 cup
Salt to taste
1 white truffle ~1 ounce

1
Broth:
2
1) Heat 16 cups water in a saucepan to boil
3
2) Add vegetables and meat
4
3) Gently simmer for three hours uncovered, strain into clean pot and set aside
5
Risotto:
6
1) heat 5 cups broth to a simmer
7
2) Heat the oil in a saucepan over low heat, add shallot and cook, stirring until soft. Do not let brown
8
3) stir in rice and toast over medium heat for about 2 minutes, do not let brown
9
4) add the wine and continue stirring until absorbed
10
5) Add 2 cups broth to cover the rice, reduce heat, and stir until absorbed. Continue adding broth until rice is al dente and creamy, about 15-18 minutes one cup at a time
11
6) Remove from heat and beat in the butter; stir in the cheese and season to taste with salt
12
7) Serve on a warm flat plate ahd shave paper thin pieces of truffle over the top

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Broth:, 2 carrots peeled and coarsely chopped, 1 onion, peeled and coarsely chopped, 2 celery sticks, peeled and coarsely chopped, and more.

Yes, Risotto Al Tartufo Bianco falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Risotto Al Tartufo Bianco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions