White truffle risotto

RISOTTO

white truffle

A dish that becomes a masterpiece with Riso Vialone Nano, which absorbs the seasoning and enhances the aroma. Let the scent of white truffle envelop you, and don’t forget to save a handful of flakes to garnish the surface of your risotto.

360 g Vialone Nano Ellebi Rice
800 g Meat stock
50g Butter
10 g White truffle
50 g Parmesan cheese (grated)
Black pepper to taste.
Extra virgin olive oil q.b.
Salt to taste.

In a pan pour the olive oil, heat it, then add the rice, which you will toast over medium heat for a couple of minutes. Next, drizzle in the hot meat stock, one ladleful at a time as the liquid dries up, season with salt, and bring the risotto to cook: it will take about 18-20 minutes. When the risotto is ready, turn off the heat, cream the risotto with the butter with the flame off and add grated Parmesan cheese, season with pepper, stir and let it rest in the pan. Meanwhile, take the white truffle and using the truffle cutter, make slivers. Now that you have made thin slivers of white truffle, pour the risotto into each serving dish, garnish with truffle shavings, season with pepper to taste, and serve piping hot.