Risotto with white truffle is a delicate and refined dish, perfect for special occasions. The white truffle gives the risotto an intense aroma and a unique flavor. This version of the risotto is enriched with beef for boiling, which gives the dish an even more succulent taste. Onion, carrot, celery and prosciutto crudo add extra flavor and depth. Finally, grated Parmigiano cheese completes this extraordinary dish.
Thinly slice the onion and cut the prosciutto crudo into thin strips
Melt a knob of butter in a saucepan and sauté the onion and prosciutto for a few minutes over medium heat
Add the meat, brown it well, then pour one and a half liters of hot water into the pot
Also add the celery and carrot, season with salt and cook for about 2 hours
After this time, drain the beef, keep it warm, skim the broth and strain it into a clean saucepan
Bring it to a boil and add the rice
When the rice is cooked, incorporate the remaining butter and the grated cheese, stirring carefully
Divide the risotto into four individual deep plates and sprinkle it with slices of truffle; serve the risotto as a first course and the sliced boiled beef as a second
If desired, you can further enhance the risotto with shavings of Grana cheese
Frying pan
Pot
Italia, Piemonte
| Energy (kcal) | 184.34 |
| Carbohydrates (g) | 6.6 |
| of which Sugars (g) | 1.13 |
| Fat (g) | 41.36 |
| of which Saturates (g) | 4.73 |
| Protein (g) | 40.75 |
| Fiber (g) | 0.63 |
| Sale (g) | 0.13 |
