Discover the recipe for creamy truffle risotto with Parmesan, arugula, and crispy pear chips. Perfect instructions with expert tips.
Truffle Risotto with Parmesan, Arugula, and Pear Chips
Servings: 4
Calories per serving: approx. 600 kcal
Effort: Medium
Preparation time: approx. 50 minutes
Ingredients:
- 300 g risotto rice (e.g. Arborio)
- 1 white onion
- 1 clove of garlic
- 100 ml white wine
- 1 l vegetable broth
- 60 g butter
- 80 g grated Parmesan
- 50 g fresh arugula
- 1 ripe pear
- 2 tbsp olive oil
- 2 tbsp truffle oil
- fresh truffles (to taste)
- Salt and pepper to taste
Preparation:
Cut the pear into very thin slices and dry in the oven at 100 °C on a baking tray for 1 hour until crispy.
Pro tip: Use a mandoline to slice the pear evenly thin. This ensures even drying and crispy chips.
Wash the arugula and let it drain well. Set aside to add fresh to the risotto at the end.
Pro tip: Briefly place the arugula in ice water to keep it particularly crisp.
Finely chop the onion and garlic. Melt 20 g of butter in a large pot and sauté the onions and garlic until translucent.
Pro tip: Be careful not to brown the onions too much, as they can develop a bitter taste.
Add the risotto rice to the onions and sauté briefly until slightly translucent. Deglaze with the white wine and let it reduce.
Pro tip: Use a dry white wine to perfectly round off the risotto. Alternatively, a little lemon juice can also be added.
Heat the vegetable broth and gradually add it to the rice while stirring constantly. Always add just enough broth for the rice to absorb the liquid.
Pro tip: Stir the risotto regularly to achieve a creamy consistency. This helps to release the starch from the rice.
After about 18 minutes, the rice should be al dente. Stir in the remaining Parmesan and 40 g of butter to give the risotto creaminess.
Pro tip: Let the risotto rest for 1-2 minutes before serving to allow the flavors to develop optimally.
Garnish the risotto with fresh arugula and the crispy pear chips. Optionally, shave fresh truffles on top and refine with truffle oil.
Pro tip: Truffles are very intense, use them sparingly to avoid overwhelming the risotto.
5 Pro Tips for Perfect Risotto:
- Always use high-quality risotto rice like Arborio or Carnaroli for the best texture.
- Keep the broth warm throughout the preparation to avoid interrupting the cooking process.
- Fresh Parmesan is a must for risotto – grated Parmesan from the package does not provide the same intense flavor.
- Stir the risotto regularly, but not too often, to maintain the creamy texture.
- Pear chips can also be prepared in advance and are stored in an airtight container for several days.
Product Knowledge:
Risotto rice (Arborio or Carnaroli): Risotto rice is a special type of rice that is rich in starch and gives the dish its creamy consistency. Arborio and Carnaroli are the most well-known varieties and originally come from the Piedmont region in northern Italy.
Truffles: Truffles are expensive and rare fungi known for their intense, earthy flavor. They are often used as a luxurious ingredient and mainly come from Italy and France.
Parmesan: Real Parmigiano Reggiano comes from the Emilia-Romagna region in Italy. It is a hard-aged cheese that captivates with its fine, nutty aromas and is indispensable in Italian cuisine.
Arugula: Arugula is a spicy leafy green that gives the risotto a fresh and slightly bitter note. It is often used raw to add a special bite to salads and dishes.
Pear: Pears are sweet fruits grown in many parts of the world. In this recipe, the pear is transformed into thin chips to give the risotto a sweet, crispy component.
Home of Risotto:
Risotto has its roots in Italy, specifically in the northern region, particularly in Piedmont and Lombardy. There, in the vast rice fields of the Po Delta, the best risotto rice varieties have been cultivated for centuries. Risotto is now one of the most well-known and popular dishes in Italian cuisine and stands worldwide for enjoyment and quality.
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