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  • Risotto with almond pesto and white truffle

      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