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Risotto with summer truffle, zucchini flowers and Roman broccoli caviar

A vegetarian dish by Chef Arianna Contenti who uses T & C products to embellish his dishes!

Ingredients for 4 people

  • Carnaroli rice Reserve gr 340
  • Light vegetable broth 1.2 lt
  • Pumpkin flowers 28
  • T & C Summer Truffle 1 pack of 25 gr
  • Extra-aged Parmesan cheese 30 gr
  • Centrifuge butter 40 gr
  • Romanesco broccoli 1 large or 2 small


  1. Cut the petals of the pumpkin flowers into strips and keep aside.
  2. Wash and clean the Roman broccoli. Divide it into peaks and with a sharp knife grate the small growths naturally present on the vegetable. Keep 24 small tops aside. Use the waste for other preparations.
  3. Bleach the small buds for 30 seconds in acidulated water with a few drops of lemon. Cool immediately in water and ice. Dry, salt lightly and keep aside.
  4. Toast dry rice, ie without adding fat. It will be ready when it is hot, touching it with your fingers.
  5. Add the hot broth a little at a time. At the end of the cooking add the pumpkin flowers and the T & C Summer Truffle Cream in a tube of 25 gr. Stir in with cold butter and Parmesan. Add a little stock if necessary.
  6. Serve the wave on a previously heated flat plate dusted with the Roman broccoli caviar and decorated with florets.