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Our Simple Truffles Risotto

4 Servings

• 1–2 large onions
• olive oil
• Welschriesling or Furmint
• Salt, pepper
• 1 cup of risotto rice per person
• 1–2 glasses of Salsa Tartufolo
• 1 black truffle (both available in a well assorted delicatessen or wine shop)
• cream
• butter flakes
• parmesan

1. Dice onions finely, sauté in olive oil until translucent, pour in at least ¼ l of white wine, boil completely down, add risotto rice and cook over low heat until translucent, gradually pour in soup, at the end perhaps a little fluid cream–it makes the risotto creamier.
2. When the risotto rice is almost done, season with Salsa Tartufolo to personal taste, stir in butter flakes and a little parmesan, let rest for 2–3 minutes and serve with truffle flakes.

Furmint is the perfect companion!

Weinbegleitung

• Trie Weiss
• Furmint Rust