White truffle risottino
Instructions
WHITE TRUFFLE 02251 RISOTTINO 4 PERSONS INGREDIENTS 500 g rice, 1/2 spring onion, 50 g butter, 50 ml white wine, 1 litre of broth, 50 g of grated Parmesan, truffle, salt.
PROCEDURE Put in a pot of oil and onion, add the rice, stir leaving toast and season; Add the wine, wet with hand broth as it is absorbed.
When it is cooked, stir in the remaining butter and Parmesan, sprinkle with grated truffle.
Let stand a few minutes before serving.