Risotto With Truffles
We recommend pairing Frescobaldi Lamaione wine with this Risotto With Truffles recipe.
Serves: 6-8 people as a first course
Chef: Donatella Zampoli
11 oz of Arborio rice
1 onion finely chopped
2 oz butter
1/4 cup extra virgin olive oil
4 oz grated Parmesan cheese
Salt and pepper
1 glass of Pinot Grigio
Several cups of meat stock (can be substituted with vegetable stock)
1/2 oz of white truffle per person
Saute the very finely chopped onion in oil. When it is golden, add the rice. Stir over a medium-high flame for 2-3 minutes, then add the wine. Let the wine evaporate completely, and begin to add the stock a little at a time, stirring after each addition, until the rice is tender, but not mushy. Add salt and pepper to taste.
Stir in the butter and grated parmesan cheese. Serve hot, topped with grated truffle.
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