Food Genius Academy – Milano
Risotto cooked with parmesan water and creamed with truffle butter
ASSEMBLY
Make a classic risotto by toasting the rice with a little oil and a pinch of salt, deglaze with white wine and let it evaporate well. Cook basting with the Parmesan water, one ladle at a time. Once cooked, off the heat, stir in the truffle butter and Parmesan, season with salt. Complete with sliced truffle at the table!
INGREDIENTS
For the Parmesan water: cut 200g of Parmesan crusts into coarse cubes and place them in a vacuum bag with 1.2L of cold water, cook in the oven at 80°C for 2 hours, cool and filter with a fine mesh sieve .
For the truffle butter: collect all the truffle trimmings you have (crumbled slices, scraps from other dishes, “culetti”) and chop them finely with a knife. For 100 g of minced truffle, soften 250 g of butter at room temperature, and then work it in a planetary mixer with the whisk at high speed, until it looks like whipped cream. Add the truffle and 3 g of fine salt and mix thoroughly, then spread out on a plate and leave to rest in the fridge. Once cold, cut into cubes.
Product
