Risotto with White Truffle

Name: Risotto with White Truffle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italia
Ingredients: 300 g Rice; 500 g Beef for Boiling; 100 g Butter; to taste Salt; 1 White Truffle; 1 Onion; 1 Carrot; 1 stalk Celery; 50 g Prosciutto Crudo (50 G slices); 4 tablespoons Grated Parmesan Cheese

@tuduu

Category: First courses

Risotto with white truffle is a delicious 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. The onion, carrot, celery, and prosciutto crudo add additional flavor and depth. Finally, the grated Parmesan cheese completes this extraordinary dish.

Difficulty: Medium

Cooking time: 20 minCooking: 20 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Rice300g
Beef for boiling500g
Butter100g
Saltto taste
White truffle1
Onion1
Carrot1
Celery1stalk
Prosciutto crudo (50 g slices)50g
Grated parmesan cheese4tablespoons

Purchasable products

Classic Carnaroli Rice 1kg

1 product

£ 9.46

Il Poggio - Parma Ham aged 24 months

1 product

£ 276.83

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 9
Thinly slice the onion and cut the prosciutto crudo into thin strips
STEP 2 OF 9
Melt a knob of butter in a saucepan and sauté the onion and prosciutto for a few minutes over medium heat
STEP 3 OF 9
Add the meat, brown it well, then pour one and a half liters of hot water into the pot
STEP 4 OF 9
Also add the celery and carrot, salt, and cook for about 2 hours
STEP 5 OF 9
After this time, drain the beef and keep it warm, skim the broth and strain it into a clean saucepan
STEP 6 OF 9
Bring it to a boil and add the rice
STEP 7 OF 9
When the rice is ready, stir in the remaining butter and grated cheese, mixing carefully
STEP 8 OF 9
Divide the risotto into four individual deep plates and sprinkle with truffle slices; serve the risotto as a first course and the sliced boiled meat as a second
STEP 9 OF 9
If desired, you can further enrich the risotto with shavings of Grana cheese

Suggestions

General Information

Origin

Italia, Piemonte

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
40.75g·46%
Carbohydrates
6.6g·7%
Fats
41.36g·46%
Fibers
0.63g·1%