Truffle Risotto Ingredients:
- 320 gr of Carnaroli rice
- 10 gr of White truffle
- 750 gr of Meat Broth
- 50 gr of Parmigiano Reggiano cheese
- 50 gr of Butter
- Extra-virgin olive oil
- Black pepper and Salt
Truffle Risotto Preparation:
First of all, pour the olive oil in a pan, heat it and add the rice. Toast on medium heat for a few minutes.
Wet the rice with the hot meat stock, as the liquid dries and cook the risotto (about 18-20 minutes).
When the risotto is ready, turn off the heat, stir in the butter, add the grated Parmigiano Reggiano and pepper, stir and leave to rest in the pan.
Meanwhile, cut the white truffle with the appropriate truffle size.
Now pour the risotto into each serving dish and garnish with truffle flakes.
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