RISOTTO AL TARTUFO
On the right bank of the Po River, the Mantuan Truffle Valley stretches along a sandy and alluvial zone with a temperate, rainy climate, extending from Quistello to Felonica. This area produces various truffle varieties, including the prized white truffle of Basso Mantovano (Tuber Magnatum Pico), known for its extraordinary aroma that enhances many local dishes. One of the most popular recipes is Risotto al Tartufo.
Ingredients
Preparation
Ingredients
INGREDIENTS FOR 4 PEOPLE
Vialone Nano rice: 320 g
Butter: 50 g
Grated Parmigiano: 60 g
Chopped onion: 20 g
Extra virgin olive oil: 10 g
White wine: 1 glass
Broth: 1 liter
White truffle: 50 g
Preparation
Sauté the onion in oil in a saucepan until golden. Add the rice and toast it for two minutes. Deglaze with white wine, then gradually add the broth, stirring until the rice is fully cooked. Stir in the butter, Parmigiano, and part of the truffle to finish.
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