Ingredients for
4 people

  • Carnaroli rice320 g

  • Liquid cream150 g

  • water350 g

  • Shallot1

  • Extra virgin olive oil40 g

  • White wine50 g

  • Black truffle1

  • Butter30 g

  • Grated Parmesan CheeseEnough

  • saltEnough

Preparation Truffled risotto with bimby

  • Put a shallot in the mug of the bimby and chop 2 seconds Vel 7. Pick up the bottom and repeat the operation. Add 40 g of extra virgin olive oil and stew 5 minutes 100 ° C Vel 1.
  • Whip the butterfly, add 320 g of carnaroli rice and roast 3 minutes 100 ° C Anti-clockwise Vel Soft. Sprinkle with 50 g of white wine 5 minutes Temp Varoma Anti-clockwise Vel Soft.
  • Add 350 g of water and 150 g of cream, salt and cook for the time indicated on the package 100 ° C Anti-clockwise Vel Soft.
  • Check the cooking of the rice and, if necessary, add boiling water and extend the cooking time. Add 30 g of cold butter, grated Parmesan, half grated truffle and stir 30 seconds Anti-clockwise Vel 1.
  • Serve with the remaining thinly cut truffle.