Risotto with Almonds and Black Truffle
Risotto with almonds and black truffle
First course
Italian
The perfect recipe for those who love the flavors of almond pesto and precious black truffle. The Precious Black Truffle, with its pleasant aroma and delicate flavor, surprises and satisfies even the most demanding palates. Utter deliciousness!
Risotto with Almonds and Precious Black Truffle
A quick-to-prepare first course that is sure to please the palate. The almond pesto gives the sauce a sweet and delicate flavor, enhanced by the Precious Black Truffle.
Porzioni:
4
Ingredienti
320g Carnaroli rice
100g almonds
3 tablespoons grated Parmesan cheese
Zest of 1 lemon
1 tablespoon hazelnut flour
2 heaped tablespoons of mascarpone
1 shallot
1 glass of white wine
1 liter chicken or vegetable broth
Black Truffle to taste
2 tablespoons coconut oil
Oil, salt and pepper to taste.
Istruzioni
1
Toast the almonds in a pan, then blend them with Parmesan cheese, lemon zest, salt, pepper, coconut oil, and enough oil to obtain a creamy pesto.
2
Sauté the minced shallot and set aside.
3
Toast the rice in a pan without fat, add salt, and deglaze with white wine. Once the alcohol has evaporated, add the shallot and continue cooking, adding the broth a little at a time.
4
After about 18 minutes, taste, season with salt and pepper, and turn off the heat when the desired consistency is reached.
5
After 3 minutes, cream with mascarpone and almond pesto. Serve with flakes of fine black truffle.
Enjoy your excellent meal!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine such as a Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut cream and the intensity of the truffle.
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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