Risotto with black lyophilized truffles

Risotto with Black Lyophilized Truffles

 moderately demanding    15 min    4 people


Preheat the oil slightly in a pan, add rice and, after two minutes, the vegetable stock. Rehydrate lyophilized truffles by soaking them in water for three minutes and then mix them and the water in with the cooked rice. Remove from heat, add Grana Padano cheese and truffle butter and serve.

4 servings

210 g Rice
50 ml Olive oil
to taste Salt
to taste Pepper
600 ml Vegetable stock
50 ml Water
4 g Lyophilized black truffles – chopped
50 g Grana padano
60 g Butter with white truffles

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