Ingredients for 4 people
For the vegetable broth
2 white onions
- 1 zucchini
- 1 potato yellow paste
- 2 carrots
- 2 tomatoes
- 3 liters of water
- Salt and Pepper To Taste
For the risotto
- 400 g Carnaroli rice
- 1 small red onion
- butter, Parmesan cheese, olive oil and salt to taste
- ½ cup white wine
- Truffle Cream White T & C
Preparation:
Start with the broth. Clean the vegetables, cut them in half and add them to the cold water. Door to a boil and cook for about 1 hour with lid. When the broth is ready, filter it all and keep warm;
Now passing to the risotto preparation. Get a fairly large saucepan, melt a bit ‘of butter then add also the olive oil and the chopped red onion very finely. When it withered also add the rice and toast for 2-3 minutes;
Now fades the white wine and continue cooking gradually add the vegetable stock;
Two minutes from the end of cooking, turn off the heat and freezes adding more butter, Parmesan cheese and our White Truffle Cream;
Leave to rest for a couple of minutes and serve! And if all you have a little ‘fresh white truffle, use it to decorate and embellish your plate