Risotto with Truffle Oil

Risotto with Truffle Oil


- 300 g risotto
- 1 shallot
- 1 onion
- 25 cl white wine
- 2 tablespoons truffle oil
- 1/4 teaspoon saffron
- 1L vegetable bouillon
- Butter


Melt 1 tablespoon of butter and fry the onion and shallot. Add the risotto and lower the heat. As soon as risotto becomes translucent, pour in the white wine and sprinkle with saffron. After total absorption of the wine, add the hot vegetable bouillon ladle by ladle until all of the liquid has been used. Before serving, season with salt and pepper and then truffle oil.

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