Beet root risotto and sliced truffle
If you need some good ideas for a quick and colorful recipe here we are with a ciauscolo (regional marche salame), red beetroot and bianchetto truffle carpaccio risotto.
It is a very good solution for a light and tasty lunch, also suitable for children.
When i eat at the restaurant, sometimes i’m surprised about the taste of very simple dish, you can easily reproduce at home.
That’s what happened to me in a little trattoria where i live. Guessing ingredients was very easy for me with a touch of fantasy and the t&c bianchetto truffle carpaccio help , i was able to find the perfect recipe.
You absolutely must try it!
Spin-dry beet roots and save the juice. Soften the sour cream or robiola up with milk and leave it in the fridge. Melt the butter in an high pot and cook the rice for some minutes, mix with warm broth. Add the beetroot juice and the salami little slices to the rice after 10 minutes of cooking. Add the T&C butter and white truffle and the butter to risotto after other 9/10 minutes and let it rest. Serve it using chopped nuts, sour cream, basil leaves and T&C Sliced bianchetto truffle.
INGREDIENTS FOR 4 PEOPLE
320 g rice
20 g T&C Condiment based on butter with white truffle
40 g butter to brown the rice
+ 20 g add in the end of cooking
30 g salt and chopped nuts
100 g Ciauscolo IGP soft salami
100 g robiola or sour cream
50 ml milk
2,5 lt vegetable broth
100 g boiled beet root
salt and pepper as required
basil leaves for decoration
45 g T&C Sliced bianchetto truffle