Ingredients for 4 servings
- 300 g of “Carnaroli” rice
- 4 tablespoons of “La Tartufata” cream Inaudi
- Meat broth (as much as required)
- Olive oil
- 100 ml of crème fraîche
- 1 onion
- 1 glass of white wine
- 20 g of “Carpaccio di Tartufi neri Inaudi” (Black Truffle slices) (optional)
Brown the onion in a pan with a little of olive oil and butter. Add the rice, toas it uniformly, add the wine and let simmer. Cover the rice with hot broth and mix frequently. When necessary, add more broth to complete the cooking.
Once cooked, stir in the “Tartufata” cream and the crème fraîche.
If desired, decorate with Black Truffle Carpaccio slices.