White Risotto with Egg and Truffle
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| Preparation Time | 45 minutes |
| Servings |
persons
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Ingredients
Risotto
- Light olive oil or seeds oil
- 150 g De Tacchi Carnaroli rice
- 15 g Shallot
- 30 g Diced Brie cheese
- 10 g grated Parmesan cheese
- Salt
Broth
- 1 clove garlic
- 15 g Fresh Ginger
- 5 g Black peppercorns
- 400 ml Milk
- 400 ml Water
Garnishment
- 2 fresh eggs
- Truffle Black or white, as preferred
- 1 knob Butter
Ingredients
Risotto
Broth
Garnishment
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Instructions
Broth
- To prepare the broth, combine the water, the milk, the peppercorns, the clove of garlic and the peeled and chopped ginger. Put everything together in a saucepan over low heat and slowly bring to a boil, then keep it warm on minimum heat.
Egg
- While the broth is warming up, you can proceed with the preparation of the eggs, which is the most delicate phase. Take a non-sticking pan and cut a sheet of oven paper that fits the surface. Put the butter on the paper and place it in the pan; heat it up for a couple of minutes over medium fire and then place a pastry ring in the center of the pan, on top of the paper.
- Break the egg into a glass or cup, being very careful for keeping the yolk intact. Then carefully pour the egg from the glass to the pastry ring in the pan. Move the pan so as to place the yolk at the center; once you have reached the right position, keep the pan firm until the egg white begins to thicken. Cook over medium heat for a few minutes (you want to keep the yolk creamy, so it's advisable not to cook it for too long).
- Once cooked, remove it from the pan with the sheet of oven paper and leave to rest. This way the egg will thicken a bit more and then it will be possible to remove it from the oven paper with a spatula.
- If you need to cook more eggs, repeat the operation (you need one per plate).
Risotto
- Put a saucepan over a medium / high heat, immediately add two tablespoons of oil, then add the rice and mix with a wooden spoon; as soon as the oil starts to form small bubbles add 1/4 of the boiling broth, and the minced shallot. Keep cooking over medium heat, stirring occasionally and adding broth as the rice absorbs it.
- After about 15/20 minutes (depending on the desired texture of the rice), turn off the heat. Toss in the grated Parmesan and the diced Brie and then stir intensely to obtain the desired creaminess. Taste and adjust with salt.
- Serving: place the white risotto in the plate first, then create a small hole in the middle of it (using the back of a large spoon or ladle) to accommodate the egg.
- Using a spatula, remove the egg from the oven paper and place it in the hollow in the center of the plate.
- Decorate with truffle slices, grating them directly on the plates with a truffle cutter or with a grater.
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