Best Way To Prep And Serve Risotto! #recipe

let’s make a delicious roro that’s great for prep and you can finish within 2 minutes chop two shalots in total you need 50 g then soften the chalot with some oil and 4 G of salt now add 150 g of truffle infused resod rice and glaze it for a minute then de glaze the pan with 100 G of white wine and also add 250 g of vegetable broth bring this to a boil and once it’s boiling cover the pan with a lid and let it cook in an oven at 160° C for 16 minutes now add 20 G of butter and gently mix it in you don’t want to break down the rice so don’t over mix it then transfer the risoto on a tray and cover it let it cool down in your fridge to finish the risoto transfer it into a pan and add a drizzle of vegetable broth Heat this up on a medium heat and again don’t over mix it once it’s hot season with grated Parmesan cheese and give it a final taste for seasoning now I serve it with a smoked EG yolk truffle kulie and a Parmesan cheese crisp