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 pulp 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.
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, salt, and cook for about 2 hours
After this time, drain the beef pulp and 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 ready, incorporate the rest of the butter and the grated cheese, stirring carefully
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
If desired, you can further enrich the risotto with shavings of Grana cheese
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 |
