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.
Buy now your Italian rice for a special Risotto
Extra Virgin Olive Oil (3x10ml) + PGI Balsamic Vinegar (3x7ml) – CondiAmo€3,00
Balsaic Vinegar of Modena PGI “Zucchetta” (Giuseppe Giusti) – 250 ml€28,00
Organic Balsamic Vinegar Modena PGI (De Nigris) – 250 ml€19,90
Organic Balsamic Vinegar Modena PGI (Giuseppe Giusti) – 250ml€19,90
Organic Balsamic Vinegar Glaze – 250 ml€4,90
Amaretti Classic Pastries€28,00
Italian Bio Extra Virgin Olive Oil – Frantoio di Santa Tea€26,90
Italian Extra Virgin Olive Oil – Frantoio di Santa Tea€26,90
Monocultivar taggiasca Gold – 750 ml€26,00
Monocultivar taggiasca 03 – 500 ml€26,00
Italian Extra Olive Oil Orch – 250 ml€19,90
Set Italian Extra Olive Oil – Balsamic Vinegar 250 ml€19,90