Truffle risotto recipe by Diane Kruger
Prepare the broth over the fire (water and poultry cube). Pour a tablespoon of olive oil in a casserole, Add finely chopped shallots. Mix well. Add the rice (do not wash it to avoid losing starch). Cook between 2 and 3 minutes. The rice must become translucent. Add the white wine and cook slowly while stirring. Stir the broth gradually, giving the rice time to absorb the liquid. Count about 20 minutes of cooking. We must always watch.
At the end of cooking, add some Butter to give a creamy taste, truffle juice and fine truffle chips.
It's ready !