Valentina Masotti – Classic Carnaroli risotto, T&C truffle cream, T&C truffle slices, and T&C truffle almonds
Classic Carnaroli risotto, T&C truffle cream, T&C truffle slices, and T&C truffle almonds
Ingredients for 4 people
• 320 g Carnaroli Classico rice
• About 1 liter of light vegetable broth
• 40 g butter
• 50 g grated 24-month-aged Parmigiano Reggiano
• 1 small shallot
• ½ bicchiere di vino bianco secco
• 40 g of T&C Tartufi truffle cream
• 20 – 30 g of T&C Tartufi black truffle
• 30 g of T&C Tartufi truffle almonds
• Salt to taste
• White pepper to taste (optional)
How to do it
Finely chop the shallot and sauté it gently in a saucepan with half the butter. Add the Carnaroli rice and toast it for about 2 minutes, stirring continuously until the grains are hot and glossy. Deglaze with the white wine and allow the alcohol to evaporate completely. Continue cooking, adding the hot broth a little at a time and stirring regularly for about 16–18 minutes. When the cooking is nearly complete, stir in the truffle cream—blending it gently into the risotto—along with the truffle slices. Remove from the heat and stir in the remaining butter and Parmigiano Reggiano until the mixture has a soft, flowing consistency. Let rest for a minute before plating.
Presentation
Arrange the risotto on warmed plates. Finish by evenly distributing thin slices of fresh truffle over the surface and adding a light sprinkling of truffle-flavored almonds for a pleasant, aromatic crunch.
