Modern twists on time-honoured favourites.
Robiola cheese and truffle risotto
What you need
- [ ] 320 g Gran Gallo Arborio Risotto rice
- [ ] 1 chopped small onion
- [ ] 4 tbs. extravirgin olive oil
- [ ] 1 glass of dry white wine
- [ ] 50 g butter
- [ ] 100 g grated Parmesan
- [ ] 1 l hot chicken stock
- [ ] 200 g robiola cheese
- [ ] 5 tbs. cream
- [ ] black pepper
- [ ] 40 g truffle
Proposed by: Angelo Angiulli
How to prepare:
Robiola cheese and truffle risotto: sauté the chopped onion in a saucepan in the olive oil until softened. Add the risotto and fry well until transparent. Add the wine and simmer until it has evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary.
Continue in this way for about 16 minutes, until the rice is soft and tender, but with the grains still firm in the centre. Mix together the cream and robiola cheese in a bowl placed over a saucepan of boiling water. Season to taste and cook until the cheese has melted.
Remove the risotto from the heat, and stir in the butter and Parmesan. Serve the risotto on 4 warmed plates and pour the melted robiola cheese in the centre. Garnish with thinly sliced truffles.
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