La Fondue Truffle Risotto
Elodie (@luvvelovesfood)
Creamy, cheesy and rich: this risotto is a massage for the tastebuds!
Easy
30 min
6
Ingredients
- 1 generous Tbsp La Fondue by New Roots (1/4 of package)
- 1/2 white onion
- 1 Tbsp olive oil
- 1/2 glass white wine
- 180 g Carnaroli risotto rice
- 1 L vegetable stock
- 1/2 t truffle oil
- 1 tsp truffle cream
Instructions
- Fill a pan with water, bring to a boil and add the vegetable stock powder.
- Cut the onion into cubes while the oil heats up in a second large pan.
- Brown the onion in the oil for a few seconds.
- Add the rice and toast it until it becomes translucent.
- Add the wine and let it evaporate while stirring.
- Add the broth to the rice with a soup ladle and continue stirring. Continue doing this until the rice is cooked.
- When the rice is cooked, add La Fondue, the truffle cream and continue stirring until everything is well blended.
- Serve the risotto still hot and drizzle with truffle oil.
- Buon appetito!
Swiss vibe
La Fondue brings the perfect cheesy touch (and a fun swiss vibe) to this risotto!
This risotto is my ultimate comfort food and reminds me of home in Italy!
Elodie (@luvvelovesfood)
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