Recipe Risotto With Truffle

Ingredients:

300 grams of carnaroli rice, 2 shallots, 60 grams of bianchetto truffle, meat broth (or chicken) as required, grated Parmesan cheese, extra virgin olive oil to taste, salt to taste.

Doses for: 4 persone realization time: 40 minutes

Recipe:

With a cloth, remove the soil residues from the truffle and slice it. Put it in a saucepan containing the oil and heat it on the fire. When it is hot, turn it off while still leaving the truffle in infusion. Heat a round of oil in another saucepan and add the rice to toast it. Meanwhile, slice the shallot. When the rice grain becomes translucent, it means that the roasting is complete. Then add the shallot. Add the hot stock a ladle at a time until cooked. Meanwhile, clean another truffle and slice it finely. Add it to the rice at the end of cooking, after having tasted it to check its flavor (if necessary, add salt). When the rice is ready, remove it from the heat and stir in parmesan and truffle flavored oil prepared previously. Let the rice rest for 2-3 minutes before serving. Finish with a drizzle of truffle oil and a few truffle slices.

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