Arneis rice with truffles
Instructions
Sauté in a pan with a tablespoon of olive oil extra virgin and 30 g of butter, 10 very thin slices of onion.
Toast in the sauce for a few minutes over medium heat (for 4 persons) 300 g Carnaroli rice (Arborio or alternatively Baldo) until golden brown.
Pour hot 0.
25 l of Arneis and just consumed 0.
5 l, veal broth.
When cooked, add and mix in quantities as desired, Fry in a pan with a tablespoon of olive oil extra virgin and 30 g of butter, 10 very thin slices of onion.
Toast in the sauce for a few minutes over medium heat (for 4 persons) 300 g Carnaroli rice (Arborio or alternatively Baldo) until golden brown.
Pour hot 0.
25 l of Arneis and just consumed 0.
5 l, veal broth.
When cooked, add and mix in quantities as desired, a spoonful of fondue (creamy blend of fontina, cream and egg yolks) sprinkling then many rice sliced truffles.
A sprinkling of parmesan and the work is done (the recipe doesn't require salt).
Ingredients and dosing for 4 persons
- 1 tablespoon of olive oil extra virgin
- 30 g of butter
- 10 slices onion
- 300 g of carnaroli rice (arborio or baldo)
- 25 cl of hot arneis
- 50 cl of boiling beef broth
- 1 tablespoon of fondue
- Sprinkling 1 of grated parmesan cheese
- Some sliced of truffle