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Risotto with Truffles

  • 40 minutes
  • Medium
  • First Courses

Ingredients: Per 6 servings

  • 1 ¼ lb Rice
  • 3 ½ oz tuna fish
  • 1 ¾ oz prosciutto cotto (cooked ham)
  • broth
  • meat extract
  • 1 ¾ oz grated Parmigiano Reggiano cheese
  • truffle


Chop up the ham until it becomes a pulp, then put this chopped mixture into a casserole and sauté with a large knob of butter. After some minutes put the rice into the casserole, mix, and leave to gain flavor; then dilute it gradually with hot stock, added several times, until the rice is perfectly cooked. When the rice is cooked, dress with a spoonful of meat extract in very little hot water, the rest of the butter, and some grated Parmesan. Arrange the risotto on a plate and cover with small flakes of truffle.