Truffle and Pecorino Risotto
Ingredients
- 40 gm Grated Abruzzese Pecorino
- Extra Virgin Olive Oil According to taste
- 1/4 Onion Finely Chopped
- 1 Glass White Wine
- 340 gm Risotto rice Arborio or Carnaroli
- Vegetable Stock All rice is a little different but work on a liquid ratio of 3:1 (3 = liquid, 1 rice)
- 1 tbsp Minced Summer Truffle
Instructions
- Fry the onions in the olive oil in a non-stick pan and fry the chopped onion a. When it is golden brown, add the rice and toast it for 5 minutes, then add with the white wine, stirring for a minute. Cook the rice by adding the vegetable broth prepared in another pot a little at a time. Don't forget to stir continuously!
- When the rice is cooked, add the grated pecorino and the minced summer truffle, stirring on a very low heat, until the cheese has melted. Serve warm
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