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It’s truffle season: what’s better than risotto with white truffles?
Claudio Arciglione, Gold Restaurant’s Executive Chef, has created an easy-to-replicate and delicious version.
Ingredients:
240 gr Carnaroli rice60 gr toasted Italian hazelnuts120 gr salted butterVegetal brothOlive OilTruffle oilDash white wine vinegarDash champagne vinegarReduction red wineParmigiano Reggiano cheesefresh white truffle Directions
Via Mariano Pallottini
