Ingredients for 4 servings

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

Difficulty level


Preparation time

20 minutes

Cooking time

20 minutes


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.

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