Truffle risotto
Instructions
The basis for this dish is a white risotto alla piemontese.
Make you sweat in butter 50 g chopped onion; Add the rice and toast it slightly, then white wine; evaporate.
Add the broth and cook to the wave.
4-5 minutes before end of cooking add the Parmesan.
When cooked the remaining butter and grated truffle.
Ingredients and dosing for 4 persons
- 60 g of truffles
- 80 g of butter
- 1/2 small onion
- 300 g of rice for risotto
- 1/2 cup of white wine
- 100 cl of beef broth
- 40 g of grated parmesan cheese