Piedmontese truffle risotto
Instructions
Chop the onion, make it sweat over low heat in olive oil.
Add the rice, let it toast for a few minutes.
Deglaze with a ladle of milk, season with salt and pepper and cook them adding the milk.
Cut into strips and murazzano slice the truffles with his instrument.
At the end of the cooking time stir in the grated Parmesan, murazzano, and then the knob of butter.
Combine the truffle.
Let sit for 2 minutes and serve.
Ingredients and dosing for 4 persons
- 300 g of carnaroli rice (or vialone)
- 1 onion
- 30 g of truffle
- Salt
- Pepper
- 50 g of parmigiano
- 100 g of cheese murazzano
- 100 cl of milk
- 1 walnut butter
- 2 tablespoons of olive oil