CREATIVE

TRUFFLE BRIGANTE’S RISOTTO

EASY | 30 minutes

Ingredients

4 people
  • Carnaroli Rice 280 g
  • Truffle Brigante 300 g
  • Black truffle 40 g
  • Butter 120 g
  • Dry white wine 1 glass
  • Shallot 1
  • Vegetable broth to taste
  • Salt to taste

Method

1

In a saucepan with low edges, melt a part of the butter (about 40 g) with 2 tablespoons of oil.

2

Finely mince the shallot and pour it into the saucepan, when it becomes transparent add the rice and mix well. Toast the rice for a few moments, wet with the wine and let it evaporate.

3

Separately, prepare a good vegetable broth, put a courgette, a carrot, a white onion in a pot with cold water and half a fennel or a stalk of celery and a little salt as you like.

4

Meanwhile, cook the risotto, add a little hot broth at a time, add a ladle of broth when the previous one has been absorbed.

5

Remove from the stove, whisk with the remaining butter and grated Brigante with Truffle, black truffle and adjust with salt and pepper as you like.

6

Whisk well and serve hot.

RECIPE BY: Luisa Bayre and her staff

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