- 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
In a saucepan with low edges, melt a part of the butter (about 40 g) with 2 tablespoons of oil.
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.
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.
Meanwhile, cook the risotto, add a little hot broth at a time, add a ladle of broth when the previous one has been absorbed.
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.
Whisk well and serve hot.
RECIPE BY: Luisa Bayre and her staff
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