It’s truffle season: what’s better than risotto with white truffles?
Claudio Arciglione, Gold Restaurant’s Executive Chef, has created an easy-to-replicate and delicious version.
- 240 gr Carnaroli rice
- 60 gr toasted Italian hazelnuts
- 120 gr salted butter
- Vegetal broth
- Olive Oil
- Truffle oil
- Dash white wine vinegar
- Dash champagne vinegar
- Reduction red wine
- Parmigiano Reggiano cheese
- fresh white truffle
See on www.swide.com
I am passionate about Le Marche Region in Italy, follow me to discover it.
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