Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Piedmontese risotto
Serves 6 Starters and mains
Ingredients
- 2 litres beef or veal stock
- 500g risotto rice, preferably carnaroli
- 60g Parmigiano Reggiano, grated
- 60g unsalted butter
- 60g finely shaved white or black truffle or 1 heaped tbsp truffle butter
- nutmeg, to serve
Method
Put the stock in a large saucepan and bring to the boil. Stir in the rice and return to the boil, then turn the heat down and simmer for 20 minutes, stirring occasionally, or until the rice is creamy but still firm in the centre.
Remove the pan from the heat and stir in the Parmigian Reggiano, butter and truffle. Season with sea salt, to taste. Cover and leave to rest for 4 minutes, then stir again and serve with a little nutmeg freshly grated over the top.
Advertisement