Ingredients for 4 servings
- 320 g Carnaroli rice from Riserva San Massimo
- 60 g Butter + 20 g for creaming the risotto in the end
- 40 g Parmesan cheese
- Vegetable broth q.s.
- 1 teaspoon of finely chopped onion
- 100 g fresh cream (non UHT)
- 120 g Stracchino cheese
- 6/8 g truffle cream
- 2 teaspoons of coarsely chopped chives
- White pepper q.s.
Warm up 2-3 liters of broth. Melt 20 g of the butter in a pan and roast the onion delicately for 2-3 minutes. Add the rice and glaze it until it turns translucent, continuously stirring with a wooden spoon. Gradually add broth to the rice so that it is covered almost completely. Continue the cooking process for circa 13-14 minutes.
Then add the fresh cream instead of the broth and continue to stir. After another 2-3 minutes add the truffle cream, the stracchino cheese and the chives. Make sure that the stracchino melts completely and remove the pan from the flame. Cream the risotto with the rest of the butter and the Parmesan cheese and season the creamy risotto with salt and white pepper.
Serve the risotto hot and creamy. Il you want a more intense truffle aroma, add some more truffle cream whilst creaming the risotto with butter and Parmesan cheese.