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Risotto with taleggio cheese and bergamo black truffle

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 2 PEOPLE

Carnaroli rice, 8,8 oz
Bergamo black truffle
Shallot, 1
Vegetable broth, as needed
Taleggio cheese “di grotta”, 3,5 oz (other creamy favoury cheese)
Malga butter, 1,7 oz (traditional butter)
Valcalepio white wine, 33,8 fl. oz (other white wine)
Fresh cream, 1,7 fl. oz

PROCEDURE

Melt Taleggio cheese into fresh cream at 80°.
Sweat chopped shallot with butter and wine.
Dry toast the rice for a few minutes.
Add to the rice part of the chopped black truffle and the shallot cooked previously.
Bring to cooking adding hot broth a bit at a time.
Finalize by adding Taleggio cream just before creaming.
Remove from heat and add butter and parmesan cheese, mix gently, serve in warm dishes
spreading the remaining black truffle cut into thin slices.

Thanks to: Giopi e la Margi

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