Summer truffle risotto with lemon and pouring from Cetara

Risotto with truffles. a classic recipe, although this has something particular. 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. The key thing is not to use it 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. Today I present a very delicate and easy risotto, with chopped truffle scorzone, thyme and lemon zest, Parmesan 36 months and a drop of pouring from Cetara 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! Have a good day!

blockquote>Ingredients for 4 people:

  • 300 grams of rice Carnaroli
  • a summer truffle from 30 grams
  • 1 teaspoon organic lemon zest
  • lemon thyme as required
  • 2 tablespoons pouring from Cetara
  • 80 grams of grated Parmesan Dop36 months
  • 1,5 litres of light vegetable broth
  • 30 grams of butter
  • a drizzle of extra virgin olive oil
  • salt and pepper

Summer truffle risotto with lemon and anchovy sauce

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, by the company “Feudi del Pisciotto”, 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.

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