Balsamic condiment and truffle risotto

Amber balsamic condiment & summer truffle Spheres

4 pers

45 min

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LIST OF INGREDIENTS

Risotto

300 g Carnaroli rice

1 white onion

70 g butter

2.5 cl white wine

1 litre chicken stock

30 g grated Parmesan

30 cl veal stock

180 g tartufata

Barolo vinegar

Olive oil

Salt and pepper

Presentation

Parmesan shavings

Amber balsamic condiment & summer truffle Spheres

Step 1

To prepare the risotto

Peel the onion and chop very finely. Heat a little butter in a frying pan and fry the onion over a low heat for 2 minutes. Add the rice, mix in and heat for 4 minutes. Deglaze with the white wine and cook until reduced by half. Pour over the chicken stock to cover, gradually topping up as it is absorbed by the rice. Cook for 18 to 20 minutes.

Add the remaining butter, grated Parmesan and Tartufata sauce to the risotto, stirring vigorously. Add a few drops of vinegar and mix well.

Step 2

Presentation

Use a circle to arrange the risotto on the plates. Pour the hot, lightly buttered veal stock all around. Garnish with a few Parmesan shavings and an amber balsamic condiment & summer truffle sphere.

Balsamic condiment and truffle risotto

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