Truffle & Parmigiano Reggiano risotto
It is in the heart of Piedmont that the canals designed by the famous Leonardo da Vinci come to water the rice fields of our producer.
The Carnaroli rice thus obtained is of incomparable creaminess.
Combined with the intense taste of summer truffle, you will appreciate this refined dish ready in a few minutes!
-250g risotto with Carnaroli rice and summer truffle
-2 tablespoons of Les Toques Blanches du Monde extra virgin olive oil
-Parmigiano Reggiano DOP Les Toques Blanches du Monde
-Summer truffle carpaccio Les Toques Blanches du Monde
-Dry white wine
-Salt and pepper
In a hot pan, pour a little of extra virgin olive oil.
Then pour the risotto mixture.
When the rice becomes translucent, add a glass of dry white wine and let it evaporate.
Then add water to cover the rice. Wait for complete evaporation before repeating the step until the rice becomes creamy.
Add salt, pepper and Parmigiano Reggiano: it is ready !
Add a few shavings of summer truffle carpaccio and it will be perfect!