Risotto with truffle and robiola cheese

• 350 gr of Carnaroli rice
• 50 gr of fresh seasonal truffles
• 200 gr of robiola cheese
• 1 small onion
• 50 gr of butter
• 1 lt of meat broth
• 5 spoons of cream
• 90 gr of Grana Padano
• Salt and pepper as taste
• Extra virgin olive oil
• A glass of dry white wine
• 20 gr of fresh white truffle

60 minutes

Let’s start chopping finely the onion and making it brown in a pan with some oil and in a low heat, pay attention not to fry it. Add the rice and let it roast, when it starts to “sing” with the pan (as soon as it starts to fry), pour the white wine. When the wine fully evaporated we’ll start to add a little bit at a time some boiling broth, mix everything to do not stick to the bottom of the pan.
Meanwhile, in another pan, put the single cream and the robiola cheese, add pepper as taste and let it all melt in water bath amalgamating softly; keep this cream warm.
Now it’s time to cook the rice: when the broth it’s almost evaporated whisk it with some butter crumbed and grated grana padano cheese.
Serve the rice in single dishes leaving a little hole in the middle where we’ll put the melted robiola cream.
Complete the dish with a rain of sliced truffles.

For the sweetest teeth, I suggest to add some truffle slices even in the preparation of the robiola cream.

In case of lack of fresh truffle in season, you can replace it with ours black summer truffle flakes or organic black summer truffle crumbs