Truffle risotto scorzone with lemon and casting. A classic risotto recipe, although this has something special. You like the black truffle, also called scorzone? To me very, and when I was in Città di Castello, where do you produce, I took advantage and made escort: This truffle is much less fragrant than white or black winter, and so we need more to flavor the food, but has simply cost a lot, much, much less. We say that with 20 euros purchased a large quantity of product. And just in case you go ahead, experiment with some of mine RECIPES WITH TRUFFLES.
The fundamental thing is not to use the black truffle simply raw, like you do with white truffles, but finely mince one side and heat it up top with a drizzle of extra virgin olive oil, so do give off its fragrance. Then with the rest you can decorate the pot. The risotto with scorzone truffle with lemon and colatura di Cetara anchovies is based on the combination of different balanced ingredients to give flavor to the dish.
I really liked because it's flavorful but delicate, cool but persistent. If you find a good truffle scorzone try it. I suggest also to put some’ chopped truffles in a glass jar with rice, You'll see after a month that tasty risotto that prepare! And have a look at all my RECIPES FOR RICE, I'm sure you will find something that can inspire you. And follow me on the profile too Instagram for many extra ideas and recipes. Have a good day!
