INGREDIENTS FOR 4 PEOPLE
Italian Carnaroli rice 200 gr
Classic Truffle Sauce 75 gr
Pumpkin and Ginger Soup with Truffle 40 gr
Vegetable stock
Salt and Pepper
Butter
Parmesan Cheese 30 gr
Olive Oil
PREPARATION
Prepare a classic vegetable stock with carrot, celery and onion.
In a pan, put a spoon of olive oil and the rice, toast it until it is almost transparent, then add hot vegetable stock. At half cooking, add the Classic Truffle Sauce and finish cooking adding the stock whenever necessary, but never plentifully.
Mix the rice repeatedly, in order to obtain a creamy consistency.
Switch off the heat after about 18-20 minutes, add the butter and the Parmesan Cheese to whip.
Let the rice rest covered for about 2 minutes.
Serve the rice instantly and never too dry, with a decoration of Pumpkin and Ginger Soup with Truffle.
