Carnaroli Rice with Summer Truffle with asparagus is a simple and tasty first course to enjoy all the taste of the black summer truffle. A dish that satisfies adults as well as children, suitable for various occasions, from the most informal to the most refined.

Difficulty

MID

Time

30 min.

People

Difficulty

MID

Time

30 min.

People

4

Ingredients

• 1 jar (200g) of Carnaroli Rice with Summer

•  400g fresh asparagus

• 1 Shallot

• 200 ml White Wine

• Salt and Pepper as Required

• 70g Butter

• 65g Parmesan Cheese as Required

• 1,5 L Vegetable Broth

• 40g Black Summer Truffle

 

PREPARATION

  1. Open the 200g Carnaroli Rice with Summer Truffle (1), pour it into a saucepan (2) and toast it for 1 minute (3).

2.When the rice is well toasted, begin to wet it with white wine (4), let the wine soak the rice for a few minutes and then add the boiling vegetable stock (6).

  1. Season with salt (7) and let the rice cook fully. (8). Meanwhile, finely chop the shallot (9).
  1. Take the asparagus, wash it, remove the harder part of the stem and cut it into slices (10); heat a drizzle of olive oil in a pan (11), add the chopped shallot and stir-fry it for a few minutes (12).
  1. Pour the asparagus cut into round slices in a pan (13), season with salt and pepper and let them cook over high heat for a few minutes until they are well flavoured. Then, add vegetable stock to soften the asparagus and cook for 10 minutes.
  1. Once the broth has evaporated, transfer the asparagus into a container (16) and grind them with an immersion mixer (17) until you obtain a soft and homogeneous cream. Then pour the content directly into the cooked truffle rice (18).

7. The risotto is ready and it is time to whisk it: turn off the heat and stir to mix the cream with the risotto (19), grate the cheese (20) and add the butter (21).

  1. Add salt and pepper to taste (22) and serve (23). Slice ​​black summer truffle (about 10 grams) on the plate (24).
  1. To decorate the dish, slice some asparagus and decorate as you wish!

A simple dish to savour all the good of Savitar’s black summer truffle! Share your recipe on social networks with the #savitaricette hastag and share it on your social media!

Mauro Urso

Mauro Urso

Chef

Classe ‘88, chef toscano. Ha lavorato nei più noti ristoranti stellati toscani , tra cui l’“Ora d’aria” a Firenze e l’“Osteria del vicario” a Certaldo e l’“Io osteria personale”; la sua curiosità lo spinge a viaggiare e lavorare in varie cucine della Svizzera, dell’Australia e dell’Inghilterra. Il suo spirito curioso ed innovativo porta in cucina piatti ricercati e creativi, un viaggio alla scoperta dei sapori genuini e fantasiosi.