Riso Alla Piemontese

Name: Riso Alla Piemontese (Baked rice with truffle)
Cuisine: Italian
Ingredients: 500 g (1 lb) risotto rice (arborio, roma or carnaroli); 500 g (1 lb) risotto rice (arborio, roma or carnaroli); 500 g (1 lb) risotto rice (arborio, roma or carnaroli); 500 g (1 lb) risotto rice (arborio, roma or carnaroli); About 1 litre (1½ pints) chicken stock; Salt and freshly ground pepper; Salt and freshly ground pepper; 1 fresh white truffle (30-50 g/1-2 oz), cleaned; 50 g (2 oz) unsalted butter; 50 g (2 oz) freshly grated Parmesan

Baked rice with truffle

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Truffles

By Elisabeth Luard

Published 2006

About

A venerable risotto in which the grains are not subjected to the usual preliminary turning in hot oil or butter, but are plainly cooked in chicken stock and finished in the oven. I have adapted the recipe from a cookbook published in the 1880s by Giovanni Vialardi, chef to Vittorio Emanuele, Italy’s first monarch.

Ingredients

Europe
Italy
Starter
Gluten-free

Ingredients

Method