Risotto with white truffle

Truffle risotto is a great classic of Umbrian culinary tradition, a refined first course: a creamy Parmesan risotto base enhanced with white truffle sauce and summer truffle slices in oil.

REQUIRED INGREDIENTS:

• 2 tablespoons Parmigiano Reggiano for the garnish
• 1 knob of butter
• 240 grams Carnaroli rice
• Half a glass of white wine
• Vegetable broth to taste
• 50 grams Parmigiano Reggiano
• 25 grams of butter
• 3 tablespoons of white truffle sauce Bernardini Tartufi
• Summer truffle slices in oil Bernardini Tartufi to taste

DIRECTIONS:

1. To prepare this creamy white truffle risotto, pour 2 tablespoons of Parmesan cheese into a non-stick pan. Spread the cheese out to create a circle. Let it cook for a few minutes, the cheese will melt and form a golden crust.
2. Let’s move on to the second step. Pour a knob of butter into the pan and cook over medium heat. Combine 240 grams of Carnaroli rice and season with half a glass of white wine.
3. Mix and add vegetable broth. Bring to the boil, at which point the broth will be almost completely absorbed. Remove from the heat and add 50 grams of grated Parmigiano Reggiano. Our truffle risotto will be super creamy!
4. Combine 250 grams of cold butter, cut into cubes. Now for the main course. Add 3 tablespoons of white truffle sauce Bernardini Tartufi. Stir to combine the risotto and seasoning well.
5. Place a portion of risotto in the center of the serving dish. Season and garnish with drops of white truffle sauce and summer truffle slices in Bernardini Tartufi oil. For the final touch, place the Parmigiano Reggiano wafer on the plate.