Risotto with Fine Black Truffle, lemon, and anchovy drippings
Precious Black Truffle Risotto with lemon and anchovy sauce
First courses
Italian
Black Truffle Risotto with lemon and anchovy sauce is a simple yet impressive first course, ideal for a special occasion. From December to March, when the earth offers us its most precious fruit, we can delight palates with refined dishes.
Risotto with Fine Black Truffle, lemon, and anchovy drippings
Black Truffle Risotto with lemon and anchovy sauce, a simple yet impressive first course, ideal for a special occasion. Fully enjoy this ingredient for true connoisseurs.
Porzioni:
4
Ingredienti
300 grams of Carnaroli rice
Around 30 grams of Precious Black Truffle
1 teaspoon organic lemon zest
2 tablespoons Cetara anchovy sauce
80 grams of Parmesan cheese
1.5 litres light vegetable broth
30 grams of butter
Extra virgin olive oil to taste.
Salt and pepper to taste
Istruzioni
1
Gently clean the truffle, then cut it in half. Finely chop one half, set the other aside.
2
In the pot, pour a drizzle of oil and sauté the minced Precious Black Truffle, then add the rice and toast it for one minute.
3
Gradually add the vegetable broth and start cooking the risotto. Season sparingly with salt (the anchovy sauce will add savoriness), pepper, and continue until the risotto is al dente and creamy.
4
Cream the risotto with butter, grated lemon zest, and two tablespoons of Cetara anchovy paste.
5
With the heat off, stir in the Parmigiano Reggiano and a little more freshly ground black pepper.
6
Serve the risotto immediately, after sprinkling it with thin slices of fine black truffle using a truffle slicer.
Enjoy your delicious meal!
Note
Do you have any leftover truffle? The next day you can vary your meal and prepare a risotto with almonds and Black Truffle, or store it in the fridge by making creams and sauces.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also TuberPack.
TRUFFLE SEASONALITY
White Truffle: from September 15th to January 31st.
Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer Truffle or Scorzone: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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