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Chop the onion finely and fry onions in extra virgin olive oil Franci Toscano.
Add the rice and cook for one to two minutes, deglaze with white wine.
Add the broth gradually, stirring constantly (this is the real secret of the recipe). Add more and more broth once the liquid has been absorbed. cooking time: about 14 minutes.
Add now the Robiola and let it melt for a minute. Then season with a tablespoon of white Truffle butter Jimmy.
Let it rest for a few minutes. Then serve with the summer Truffle carpaccio Jimmy.
Recommended wine: Chianti Riserva Nipozzano