Oil Risotto With Hazelnuts And Truffle
I n g r e d i e n t s
- 400g Carnaroli rice
- 80 g hazelnuts
- 25 g truffle
- 1 shallot
- 25 ml White Wine
- 100 ml Extra virgin olive oil
- Parmigiano reggiano (parmesan) DOP
I n s t r u c t i o n s
- In a copper ( or steel) pot heat oil with shallot, let it sweat and insert rice, toast and deglaze with white wine.
- Add light vegetable stock and cook for 16 minutes. Remove from the heat and cream with the oil the Parmesan cheese, black pepper, serve and finish with toasted hazelnuts and truffle shavings.
