As with any super-simple preparation, quality ingredients are the key to success in this minimal risotto recipe. For this recipe, chef Daniele Sera of Tuscany’s Casali di Casole suggests seeking out the super-premium Carnaroli Riserva San Massimo rice, but any other carnaroli will make a fine substitute. Freshly grate your own Parmigiano-Reggiano, and be sure to source fresh truffles in season from a reputable source.
Featured in: “Searching for Truffles, High and Low, in Tuscany and Umbria.”
- 1½ cups carnaroli rice
- 6½ cups vegetable broth, warmed
- 5 tbsp. (2 oz.) unsalted butter, cut into cubes
- ⅔ cups (2 oz.) finely grated Parmigiano-Reggiano
- 1 medium black or white truffle (about 1 oz.)
Chef Massimo Bottura gave us the recipe for this creamy risotto, a take on the classic Roman pasta dish cacio e pepe that he developed after earthquakes devastated the Emilia-Romagna region of Italy in 2012.