A soft and creamy risotto, finished with crunchy nuts and an intense seasoning, for an elegant and aromatic dish.
Videoricetta
Ingredienti
- 180 g Carnaroli rice
- About 700 ml hot vegetable stock
- 40 g cold butter
- 50 g grated Parmigiano Reggiano
- 1 small shallot (optional)
- 50 ml dry white wine
- Truffle cream or sauce, as needed
- Atmosphere Truffle Pearls with Balsamic Vinegar of Modena Andrea Milano
- 30–40 g pecan nuts
- Extra virgin olive oil
- Salt and pepper to taste
- A few herb leaves for garnish
Procedimento
1. Soften the shallot in a little olive oil. Add the rice and toast for 2–3 minutes. Deglaze with white wine and let it evaporate.
2. Add the hot stock a little at a time, stirring often, and cook the rice for about 16–18 minutes.
3. Turn off the heat. Add the cold butter, Parmigiano and truffle sauce, stirring vigorously until creamy. Let rest for 1 minute.
4. Plate the risotto, add the truffle pearls and finish with lightly toasted pecans and a few drops of truffle oil if desired.
Prodotti
Aceti per questa ricetta
Vegetable Chips with Melannurca Campana IGP Vinegar Spray
Let yourself be won over by the flavor of our spray vinegar—available in a 250ml size!
Chicken roulades with truffle
Tender and flavorful chicken rolls, wrapped in prosciutto and finished with a truffle dressing, served with fresh…
WhyNot Truffle Vinegar Glass-Glaze – Truffle Meatballs
Soft, golden-brown meatballs served on a bed of arugula, topped with grated cheese and a truffle dressing.
Risotto with Truffle Pearls
A soft and creamy risotto, finished with crunchy nuts and an intense seasoning, for an elegant and aromatic dish.
Ingredienti
- 180 g Carnaroli rice
- About 700 ml hot vegetable stock
- 40 g cold butter
- 50 g grated Parmigiano Reggiano
- 1 small shallot (optional)
- 50 ml dry white wine
- Truffle cream or sauce, as needed
- Atmosphere Truffle Pearls with Balsamic Vinegar of Modena Andrea Milano
- 30–40 g pecan nuts
- Extra virgin olive oil
- Salt and pepper to taste
- A few herb leaves for garnish
Procedimento
1. Soften the shallot in a little olive oil. Add the rice and toast for 2–3 minutes. Deglaze with white wine and let it evaporate.
2. Add the hot stock a little at a time, stirring often, and cook the rice for about 16–18 minutes.
3. Turn off the heat. Add the cold butter, Parmigiano and truffle sauce, stirring vigorously until creamy. Let rest for 1 minute.
4. Plate the risotto, add the truffle pearls and finish with lightly toasted pecans and a few drops of truffle oil if desired.