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

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,…
Cannelloni with ricotta and Tartufata
“Life is like a box of chocolates, you never know which one are you going to pick up”. So said Forrest Gump in the eponymous movie, so famous and deeply complicated one. Chocolates are a life gastronomic metaphor. All of…
Big ravioli with nettle and ricotta cheese at white truffle sauce
Let’s have big raviolis (stuffed egg pasta) with nettle puff pastry, in big size, so rich and good with ricotta cheese and Parmigiano Reggiano… How to enhance their taste? With a delicate and delicious T&C fine white truffle sauce. How…
Risotto with Casciotta D’Urbino DPO cheese and white truffle

Lo chef Andrea Mainardi e T&C tartufi insieme per una ricetta deliziosa: Risotto al tartufo bianco e Casciotta di Urbino.

Back To Top