Risotto “carpaccio” With Summer Truffles

Risotto “carpaccio” with summer truffles

Ingredients for four persons:

  • 320 gr. or 11 oz. risotto rice (Carnaroli)
  • 50 gr. (just under 2 oz) grated Reggiano
  • 1 litre (just under 2 pints) chicken stock
  • Parmesan cheese
  • 1 jar 45 gr., or 1½ oz. summer truffle sliced in oil or bianchetto truffle sliced in oil
  • ½ glass red wine
  • 50 gr. (just under 2 oz.) butter
  • 1 bunch red radicchio lettuce

Preparation:

Toast the rice in very little butter for a minute, then add the wine and, a little at a time, the chicken stock and the red radicchio finely chopped. After cooking remove the pan from the stove and whisk with sliced truffle in oil, butter and grated Reggiano cheese. Serve warm.

STORY TO BE TOLD

Pasta, Speck, Tartufata cream and Philadelphia soft cheese
Cut the speck into pieces or dice it . Put the butter in a no -stick pan and melt it. Brown the speck just for some minutes. Melt the Philadelphia cheese in a pan with the speck, add some milk…
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…
Capasanta with condiment based on butter with white truffle
Spaghetti with black cabbage, speck, burrata and black truffle
Coming back to Rome it looks like coming back home. And then, when you leave Rome, you miss it. I miss red pizzas at the Campo dei Fiori bakery I miss the thousand of fountains, visiting a church and finding…
Back To Top