itit enen

Risotto with black summer truffle, quail egg and ginger cream

Ingredients for 4 servings

280 g rice
4 quail’s egg yolks
80 g black summer truffle
1 l Chicken broth
50 g fresh cream
1 sachet of ginger
80 g Tipico Lodigiano cheese
60 g Alpine butter

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Difficulty level: Facile


Roast the rice with hot olive oil in a pan until it turns translucent, moisten with broth and thus start the cooking process of the risotto, stirring continuously with a wooden spoon.

Blend 50 g of black truffle with the butter until it obtains a creamy consistency. Reduce the fresh cream together with the ginger in a small pot until it thickens. When the risotto is cooked (after circa 16 minutes) add the truffle butter and the cheese.

Serve the risotto on a hot plate, decorated with the remaining truffle, a few drops of the ginger salsa and one egg yolk at the center of the plate.

Cesare Battisti

Cesare Battisti, Chef at Ristorante Ratanà (Milan)