Truffle risotto scorzone with lemon and casting

Summer truffle risotto with lemon and anchovy sauce

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!


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  • 300 grams of rice Carnaroli
  • a summer truffle from 30 grams
  • 1 teaspoon organic lemon zest
  • lemon thyme, to taste
  • 2 tablespoons pouring from Cetara
  • 80 grams of Parmigiano Reggiano Dop 36 months
  • 1,5 litres of light vegetable broth
  • 30 grams of butter
  • extra virgin olive oil, to taste
  • salt and pepper, to taste


Gently clean the truffle, then cut it in half. Finely chop one half, put the other aside. In the Pan where you will make the rice, pour a little olive oil and sauté the chopped truffle, then add the rice and toast it for a minute. Add the vegetable stock and began cooking the risotto. Add salt sparingly, because then the anchovy sauce will flavor risotto, pepper and continue cooking until the wave.

Stir the rice with the butter, the grated lemon zest, the lemon thyme and two tablespoons of pouring from Cetara. Turn off the heat add the Parmigiano Reggiano 36 months and some more’ ground black pepper.

Serve the risotto immediately, After thin slices of truffle scorzone and sprinkled thyme leaves. Bon appétit!

THE PAIRING: Tìrsat is the name of the white wine that we suggest to combine with this recipe. Is’ product at Memphis, in the province of Agrigento, from the "Feudi del Pisciotto" company, belonging to the Domini Castellare di Castellina. It is a blend of Viognier and Chardonnay, two vines vinified and aged entirely in stainless steel offering aromas of peach and apricot, exotic notes, with a mineral taste and definitely fresh.

Truffle risotto scorzone with lemon and casting
Truffle risotto scorzone with lemon and casting

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