Ingredients
- 320gr Carnaroli Rice
- Truffle Carpaccio
- 70gr Truffle Butter
- 120gr Grated Parmigiano Reggiano
- For the Stock (celery, carrot, onion)
- 1 glass of Prosecco
- Extra Virgin Olive Oil
- Onion
- Pepper
- Salt
- Parsley
Preparation of the recipe
1
Prepare the stock starting from cold water with celery, carrot, onion, parsley, few grains of pepper and salt.
2
As it starts boiling, cook for 30 minutes.
3
Meanwhile, brown a minced onion in a pan. Add the rice and toast it for 5 minutes.
4
Aggiungi il riso e fai tostare per 5 minuti.
5
Douse with Prosecco and let the alcohol evaporate.
6
Keep cooking the rice by slowly adding the stock. It will take about 12-15 minutes.
7
When ready, remove from the heat and stir with truffle butter and Parmigiano Reggiano.
8
Serve the risotto and add few slices of Truffle Carpaccio.
