Ingredients for 4 people:

  • 400g of Arboreal rice
  • 1l of vegetable broth
  • 1 leek
  • 50g of butter
  • 60g of Black Truffle
  • 100g of mozzarella
  • 50g of grated Parmesan cheese
  • salt

“Profumo e sapore sono intensi e gradevoli, con note di nocciola immatura e noce moscata. Essendo meno prezioso del Tartufo Pregiato ma comunque dotato di buona commestibilità e gradevole aroma, il Tartufo Nero Invernale può essere utilizzato per preparare pietanze deliziose e profumate ma meno costose.”

Preparation:

  • Finely chop the leek and let it brown in a saucepan with the butter.
  • Add the rice, cook it adding the right amount of broth a little at a time, salt.
  • Remove the rice from the heat slightly al dente, add 2/3 of the truffle, previously crushed in a mortar, the Parmesan cheese and mix carefully. Arrange
  • everything in a baking dish, cover with mozzarella and brown in a preheated oven at 180 ° for 5-10 minutes.
  • Serve the risotto hot sprinkling it with the remaining truffle.