Risotto with white truffle
Instructions
Thinly slice the onion and cut the ham into strips.
Melt a knob of butter in a saucepan and soffriggetevi onion and prosciutto for a few minutes over medium heat.
Add the meat and Brown it well, then pour into a quart and a half of hot water.
Add the celery and carrot, and cook for about 2 hours.
After this time, drain the beef meat and keep warm, defatted broth and strain it, collecting it in a clean saucepan.
Bring it to a boil and add the rice.
When this is ready, add the rest of the butter and the grated cheese, stirring carefully.
Spread the rice into four individual plates and sprinkle with sliced truffle; serve the risotto as first and second sliced boiled.
As you wish, you can further enrich risotto with slivers of Parmesan cheese.
Ingredients and dosing for 4 persons
- 300 g of rice
- 500 g of boiled beef for pulp
- 100 g of butter
- Salt
- 1 white truffle
- 1 onion
- 1 carrot
- 1 stalk of celery
- 50 G = = Ham (slices From 50 G)
- 4 tablespoons of grated parmesan cheese