- 320gr Carnaroli Rice
- Truffle Carpaccio
- 70gr Truffle Butter
- 120gr Grated Parmigiano Reggiano
- For the Stock (celery, carrot, onion)
- 1 glass of Prosecco
- Extra Virgin Olive Oil
Prepare the stock starting from cold water with celery, carrot, onion, parsley, few grains of pepper and salt.
As it starts boiling, cook for 30 minutes.
Meanwhile, brown a minced onion in a pan. Add the rice and toast it for 5 minutes.
Aggiungi il riso e fai tostare per 5 minuti.
Douse with Prosecco and let the alcohol evaporate.
Keep cooking the rice by slowly adding the stock. It will take about 12-15 minutes.
When ready, remove from the heat and stir with truffle butter and Parmigiano Reggiano.
Serve the risotto and add few slices of Truffle Carpaccio.