Black Truffle Risotto with crunchy Parmigiano Reggiano sheets



250 g - Black truffle carnaroli rice
1/2 l - vegetable stock
1/2 glass - white wine
80 g - grated Parmigiano Reggiano
40 g - Gourmet speciality of butter and black truffle
Fresh Black Truffle


Toast the rice for a few minutes and add the white wine. Cook the rice by gradually adding the boiling vegetable broth and stirring with care. While the rice is cooking, prepare the Parmesan cheese sheets by melting the cheese on a very hot pan, flipping it from side to side until crispy.

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