Preparations Time: 45 Min
Ingredients
Risotto
- 300g of Carnaroli rice
- 1 white onion
- 70g butter
- 2.5cl of white wine
- 1l of chicken stock
- 30g grated parmesan
- 3cl of veal broth
- 180g of tartufata
- Barolo Vinegar
- Olive oil
- Salt & pepper
Dressage
- Parmesan shavings
- Spheres Amber Balsamic Condiment & Summer Truffle
Preparations:
Step 1 Preparation of risotto
Peel the onion and chop it very finely. Melt a little butter in a frying pan and brown the onion over low heat for 2 minutes. Pour in the rice, mix and heat for 4 minutes. Deglaze with the white wine and reduce by half. Moisten with chicken stock as the rice absorbs the liquid. Cook for 18 to 20 minutes.
Add the remaining butter, grated Parmesan and Tartufata sauce to the risotto, stirring vigorously. Add a few drops of vinegar and mix well.
Step 2 Dressage
Arrange the risotto on plates using a ring. Pour hot, lightly buttered veal stock all around. Arrange a few shavings of parmesan and a Sphère Condiment amber balsamic & summer truffle.