RISOTTO WITH TRUFFLES

Ingredients · Carnaroli rice: 320 g
· White truffle: 10 g
· Meat broth: 750 g
· Parmigiano Reggiano DOP to be grated: 50 g
· Butter: 50 g
· Extra virgin olive oil Il Cavallino Special Edition: 20g.
· Black pepper: to taste
· Salt up: to taste

Preparation To make the truffle risotto, first prepare our meat broth recipe. Then, pour the Il Cavallino Special Edition olive oil into a pan, heat it, then add the rice which you will toast over medium heat for a couple of minutes. Then, pour the hot meat broth, one ladle at a time as the liquid dries, add salt and cook the risotto: it will take about 18-20 minutes. When the risotto is ready, turn off the heat, stir the risotto with the butter over the heat and add the grated Parmigiano Reggiano, flavored with pepper, stir and let it rest in the pan. In the meantime, take the white truffle and, with the appropriate truffle cutter, make some flakes. Now that you have made some thin flakes of white truffle, pour the risotto into each serving dish, garnish with some flakes of truffle, season with pepper to taste and serve the white truffle risotto hot.