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Ingredients for 4 people

For the vegetable broth

2 white onions

  • 1 zucchini
  • 1 potato yellow paste
  • 2 carrots
  • 2 tomatoes
  • 3 liters of water
  • Salt and Pepper To Taste

For the risotto

  • 400 g Carnaroli rice
  • 1 small red onion
  • butter, Parmesan cheese, olive oil and salt to taste
  • ½ cup white wine
  • Truffle Cream White T & C

Preparation:

Start with the broth. Clean the vegetables, cut them in half and add them to the cold water. Door to a boil and cook for about 1 hour with lid. When the broth is ready, filter it all and keep warm;

Now passing to the risotto preparation. Get a fairly large saucepan, melt a bit ‘of butter then add also the olive oil and the chopped red onion very finely. When it withered also add the rice and toast for 2-3 minutes;

Now fades the white wine and continue cooking gradually add the vegetable stock;

Two minutes from the end of cooking, turn off the heat and freezes adding more butter, Parmesan cheese and our White Truffle Cream;

Leave to rest for a couple of minutes and serve! And if all you have a little ‘fresh white truffle, use it to decorate and embellish your plate

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