Summary

Ingredients

• 2 tablespoon butter
• 2 shallot (s), finely chopped
• 300 g risotto (Carnaroli or Arborio)
• 0.5 ½ bottle sparkling wine or prosecco or champagne
• 0.75 liter ¾ vegetable broth, or chicken broth
• 150 ml cream
• 100 g parmesan, finely rated
• 1 handful parsley, finely chopped
• 2 teaspoons, heaped chervil, finely chopped
• salt
• Pepper, black, freshly ground
• Truffle, black, finely sliced

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Instructions

1. Melt the butter in a saucepan and sweat the shallots in it for 2-3 minutes. Add the rice and stir constantly until the rice grains are evenly coated with melted butter and look a bit glassy around the edges. Add about 2/3 of the sparkling wine and cook over high heat, stirring constantly until all the liquid has been absorbed. Only then add the hot broth (I`ve already increased the ratio of champagne / broth - and it tastes even better!). Add the broth ladle by ladle and make sure that the liquid is completely absorbed each time before adding the next ladle. The risotto should gradually become creamy and velvety - until all of the broth is used up. As soon as the rice is soft, but still has a bite, stir in the remaining sparkling wine, then add the cream and parmesan. Season to taste with salt and pepper.
2. Remove from the fire, let rest for a few minutes and add the chervil and parsley. Garnish with the truffle slices and serve.
3. I can`t afford fresh truffles. I used slices of truffle pickled in oil. I`ve done it once with only truffle oil - also good, but the BITE of the truffle slices is missing!
4. But no matter how - the taste is delicious!