Ingredients for 4 persons
- Carnaroli rice 200 gr
- 1 pack of almond pesto BuonoNaturale
- 1 pack of white truffle cream
- 50 ml of white wine
- 50 grams of grated Parmesan cheese
- 100 grams of butter
Toast the rice with the chopped onion and a knob of butter, pour a glass of white wine and let it evaporate.
Continue with pouring water for 3/4 of cooking (about 12 minutes). Add the velvety and bring to an end.
With the flame out, stir in the almond pesto, butter and parmesan. If necessary, adjust with a little salt.
Pour into dishes and tourbillon sauces with the white truffle cream emulsified with a little hot water.
Enjoy your meal