Risotto with Lacrima and Truffle

Risotto with Lacrima and Truffle

Our Risotto with Lacrima and Truffle. There occasions that deserve special dishes and there are people who hate banality. Tasting Marche introduces a dish that fully meets these requirements, such as those that arise from the association of two exceptional ingredients. Here are our Risotto with Lacrima and Truffle: a party for your senses!

Time: 20 minutes
Difficulty: Easy
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Ingredients for 5 people:

  • 400 g Carnaroli rice
  • 1 onion
  • 1 litre of vegetable broth
  • 50 g of white truffle butter
  • 90 grams of summer truffle slices
  • 2 glasses of Lacrima di Morro d’Alba
  • Extra virgin olive oil
  • Salt to taste

Preparation:

Finely chop the onion, put it in a pot and cook it in 4 tablespoons of extra virgin olive oil. Add the rice and toast for a few minutes, then start adding some hot broth, stirring constantly, and two glasses of wine. Cook and continue to add broth and wine for about 15-18 minutes. One minute before turning off the heat, add the truffle butter, and to taste, grated dairy cheese. Pour into plates, sprinkle with slices of summer truffle and serve immediately.

Enjoy your meal!

Our advice:

The white truffle butter is a delicacy and can turn any meal into a dish for a king. Use it to prepare veal scaloppine, the result will be amazing!

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