RECIPE FOR 2 PEOPLE:
125 g of PURO Truffle Cream
180 g of rice for risotto
50 g of butter
30 ml of white wine
50 g of Parmigiano Reggiano cheese
1/2 shallot
Salt
Speck strips
HOW TO PREPARE IT:
To prepare the truffle cream risotto, put the butter and the finely sliced shallot in a pan, melt and as soon as the shallot has browned add the rice and toast it. When it turns gold, add the white wine and let it evaporate completely. Then, little by little, add hot water and let it be absorbed, taking care to mix the rice with a wooden spoon. When the rice is almost cooked (it must keep a little crunchiness to be a real Italian risotto), add the PURO truffle sauce and complete the dish adding the Parmigiano Reggiano cheese and stir until the risotto is cooked. Serve the risotto with truffle cream, adding the strips of Speck with a sprinkling of Parmigiano cheese.
To prepare the truffle cream risotto, put the butter and the finely sliced shallot in a pan, melt and as soon as the shallot has browned add the rice and toast it. When it turns gold, add the white wine and let it evaporate completely. Then, little by little, add hot water and let it be absorbed, taking care to mix the rice with a wooden spoon. When the rice is almost cooked (it must keep a little crunchiness to be a real Italian risotto), add the PURO truffle sauce and complete the dish adding the Parmigiano Reggiano cheese and stir until the risotto is cooked. Serve the risotto with truffle cream, adding the strips of Speck with a sprinkling of Parmigiano cheese.
