skip to Main Content
Lombardia – Risotto Alla Milanese With Truffle

Lombardia – Risotto alla Milanese with Truffle

We are almost at the end of our Truffle Trip and, today, our stop is Lomabrdia!
Irene (@lacucinadi_irene) has revisited a great classic of the Lombard culinary tradition with T&C truffle products.
We are sure that this very fragrant version of Risotto alla Milanese embellished with the unmistakable taste of truffles will please everyone as much as its original version, a cornerstone of the Italian culinary tradition known all over the world.
Read the recipe and have fun replicating it!
We see you at the next stage.

First, prepare the broth by putting a carrot, onion and celery in a saucepan of water. Meanwhile, fry the onion and EVO oil, add the rice and toast it. Add some white wine and let it evaporate. Once the wine has dried, continue cooking by adding the broth from time to time in small doses. Halfway through cooking, add the saffron together with a ladle of broth and mix.
When the rice is almost cooked, stir everything in the condiburro with white truffle and the grated Parmesan.
Finally, decorate your risotto with truffle cream and a few parmesan wafers and
white truffle sauce.


Q.s. Extra virgin olive oil
¼ of Tropea onion
160g Rice
Q.s. Broth (1 carrot, celery, ½ onion)
1 small glass White wine
Q.s. salt
30g Condiment based on butter with white truffle T&C (
1 sachet of saffron
80g grated Parmesan

To garnish:
20g grated Parmesan
Q.s. Truffle cream
3 tsp White truffle sauce


Condiment based on butter with white truffle


Mountain croissant
In summer i dream of the mountain and in winter i look for the sea. During a so strange year like this one , i dream with open eyes and i hope that all of us we could come back…
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,…
Back To Top