This recipe is all about the luxurious truffle: the more the better! The other vital ingredient is, of course, the stock. This is particularly important because this is a very old risotto recipe and the rice is effectively gently boiled and then dressed, rather than being toasted before the stock is gradually added until the rice is cooked and creamy. Unlike most risottos, the Piedmontese risotto is very wet in consistency and served almost like a soup.
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