Bomba di Riso con Tartufo

Name: Bomba di Riso con Tartufo (Rice bomb with truffle)
Cuisine: Italian
Ingredients: 50 g Parmesan, freshly grated; 20 g fresh truffle, finely sliced; ½ tsp freshly grated nutmeg; dried breadcrumbs to coat; 2–3 tbsp milk; 6 eggs, beaten; 100 g butter; 150 g Parmesan, freshly grated; 1 tsp truffle oil; 800 g carnaroli risotto rice; about 100 ml chicken or beef stock; 2 tbsp saba; few juniper berries; about 100 ml chicken or beef stock; freshly grated nutmeg; salt and pepper; salt and pepper; 1 small rosemary sprig; few sage leaves; 2 tbsp finely chopped parsley; 1 onion, finely chopped; 50 ml olive oil; 50 g butter; 2 large pigeons or 6 large quail, cleaned, plus flour to dust; 2 large pigeons or 6 large quail, cleaned, plus flour to dust; 2 large pigeons or 6 large quail, cleaned, plus flour to dust; 20 g dried porcini mushrooms

Rice bomb with truffle

Preparation info

Serves
6–8
or more

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This is a speciality of Piacenza, and one of the few rice dishes in Emilia, where pasta is so popular. You can find similar dishes elsewhere, notably the sartu of Naples. It is an ideal dish for grand occasions - quite rich and time-consuming, but well worth the effort.

Ingredients

20 g dried porcini mushrooms
2 large pigeons or 6 large quail, cleaned, plus fl

Europe
Italy
Pasta

Method

Soak the dried porcini in hot water for 20 minutes. Drain, reserving the liquid, and finely chop the mushrooms.

Dust the pigeons with flour-. Heat the butter and olive oil in a large pan and brown the pigeons on each side. Add the onion, parsley, sage and rosemary, and cook until the onion has softened. Add some salt, pepper and nutmeg, the juniper berries, chopped porcini and enough st