Our Simple Truffles Risotto


4 Servings

  1. Dice onions finely, sauté in olive oil until translucent, pour in at least ¼ l of white wine, boil completely down, add risotto rice and cook over low heat until translucent, gradually pour in soup, at the end perhaps a little fluid cream–it makes the risotto creamier.
  2. When the risotto rice is almost done, season with Salsa Tartufolo to personal taste, stir in butter flakes and a little parmesan, let rest for 2–3 minutes and serve with truffle flakes.

Furmint is the perfect companion!


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