The white truffle is the product that has made Molise known far beyond its own borders. Risotto shows it at its best, because rice is the perfect vehicle: neutral, rich enough once the butter is beaten in, and hot enough to release the aromas without cooking them away.
Tradition calls for Roma rice, toasted after a slow onion soffritto and deglazed with dry white wine. The stock must go in already boiling and needs to be very flavourful, because the final seasoning is deliberately spare. The mantecatura happens off the heat: butter first, and only once it is fully absorbed, the Parmesan. The result should be creamy and all'onda, flowing like a wave across the plate. The truffle never goes into the pan — it is grated at the table over the steaming rice.
White truffle is seasonal and extremely delicate: keep it in the fridge wrapped in kitchen paper changed daily, sealed in an airtight container, and use it within a few days. Out of season, a good white truffle oil or cream added during the mantecatura gets you remarkably close. Pairing: a well-structured white served at 10–12°C.
Ingredients
Ingredients
- Roma Rice: 500 g
- Butter: 150 g
- Parmesan: 100 g
- Dry White Wine: 1 l
- Stock: 1 l
- White Truffle: 60 g
- Onion: 1
Preparation
Soffritto
In a stainless steel pan sweat the chopped onion gently over a low heat until lightly golden.
Toasting the rice
Add the Roma rice and toast it, then deglaze with the dry white wine and let it evaporate.
Cooking
Add half the boiling, well-flavoured stock, stirring with a wooden spatula so the rice does not catch on the bottom. As the stock evaporates add more, until the rice is cooked al dente.
Mantecatura
Take the pan off the heat, beat in the remaining butter and, once fully absorbed, add the Parmesan. Keep working the rice until it is very creamy and all'onda.
Serving
Serve immediately, piping hot, and grate the well-cleaned white truffle over it at the table.
