Truffle risotto finished with Savini Tartufi
Olivo
4 servings
10 minutes
25 minutes
620
Italian
Main course
Truffle is a seasoning, not the main ingredient. Savini Tartufi works best when the base is simple and the aroma has room to shine.
As a festive main course or a small serving in a multi-course dinner.
A creamy risotto where the truffle goes in only at the end, so its aroma is preserved.
Ainekset
- 400 ml risotto rice
- 1 l vegetable stock
- 1 small onion
- 100 ml white wine
- 2 tbsp olive oil
- 40 g butter
- 100 ml grated Parmesan
- Savini Tartufi truffle product to taste
- Salt
- Black pepper
Valmistusohje
- Heat the stock and keep it warm.
- Gently soften the onion in olive oil and add the rice.
- Add the wine and let it absorb.
- Add the stock a little at a time until the rice is al dente.
- Finish with butter and Parmesan.
- Add the truffle product only at the end, or on top of each serving, to preserve its aroma.
- Serve immediately.
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