|
How to make the risotto con
tartufi:
Sauté the onion in half the
butter until it begins to turn golden, then add the wine and cook over a
low heat, until the onion is falling apart and the wine has evaporated.
Add the rice, mix well, and then begin adding broth, a ladle at a time,
stirring gently all the while. When the rice has almost reached the al
dente stage, remove the pot from the fire and stir in the remaining butter
and the cheese, then slice half the truffles into it using a truffle
slicer. Heat the risotto through, transfer it to a serving bowl, and shred
the remaining truffles over it.
|
