CARNAROLI RICE, RED ONION, SUMMER TRUFFLE AND FRESH CHEESE
Tabella dei Contenuti
TIME 35 min
DIFFICULTY easy
SERVINGS 4
INGREDIENTS
Carnaroli rice 250 gr
Vegetable broth 600 ml
Butter 100 gr
Parmigiano-Reggiano 50 gr
Red onion purée 100 gr
Minced Summer Truffle 90 gr
Fresh cow’s or goat’s milk cheese spread 100 gr
Salt, to taste
Pepper, to taste
DIRECTIONS
To make the onion purée, julienne the onion thinly and cook until transparent on a very low heat with 10 grams of butter, a pinch of salt, and pepper. Use an immersion blender to mash it to a pulp.
Cook the rice by toasting it without oil or butter over high heat, stirring often. Slowly add some hot broth and cook over medium heat. If necessary, add more stock.
When the rice is halfway cooked, add the onion purée and the Minced Summer Truffle. Continue cooking until the rice is al dente.
Remove from heat and stir in the butter and parmesan until creamy and well blended.
Serve on hot plates, garnished with chunks of fresh cheese to enhance the contrast between acidity and temperature. If desired, sprinkle with fresh Summer Truffle.
