Saffron and Truffle Risotto
Ingredients for 4 servings
- 300 g of “Carnaroli” rice
- 1 pack (0,25 g) of “Zafferano Inaudi” (saffron pistils)
- Olive oil
- 1 onion
- 1 glass of white wine
- Meat broth (as much as required)
- Grated “Grana Padano” cheese (parmesan)
- 80 g “Burro al tartufo Inaudi” (truffle flavoured butter)
Preparation
Finely chop the onion and sauté it in a saucepan with a drizzle of olive oil until soft and translucent.
Meanwhile, add the saffron pistils to the hot meat broth and let them infuse for a few minutes, then strain and discard them.
Add the rice to the pan with the onion and toast it evenly, stirring continuously. Pour in the white wine and let it evaporate completely.
Begin cooking the rice by gradually adding the hot broth, stirring regularly. Continue to add broth as needed, until the rice is cooked to perfection.
Remove the pan from the heat and stir in the Inaudi truffle butter and grated Parmesan cheese, mixing until creamy and well combined.
Serve immediately, hot and fragrant.
