Pumpkin cream risotto with truffle



200g - Black Truffle Carnaroli Rice – Jar
130g - Pumpkin sauce with
60g - Butter
40g - Grated cheese
1 Cup - Bechamel sauce
2 Spoons - Cooking cream
½ Glass - white wine
1lt - Broth
Black truffle


Melt 20g of butter in a pan, finely chop shallot and add to the butter. Cook for 2 minutes. Add the truffle pumpkin cream, mix and cook for 4 minutes, add salt and pepper to taste. Keep on the side when finished. In a saucepan melt the rest of the butter, add the rice. When the rice has absorbed the butter add the wine and let it evaporate. Add a ladle of hot broth and let the rice absorb it. Continue adding one ladle at a time until the rice is cooked. Cover a mould with butter and add the rice once cooked, leaving space in the centre where you will add the pumpkin cream. Then cover the cream with risotto. Level the surface and cook in the oven for 15 minutes at 160°C. While it’s cooking, prepare the sauce: pour the béchamel in a saucepan, dilute with a few spoons of broth, add the cooking cream, heat up, grate the truffle, add salt and pepper to taste. Lastly add the grated cheese, mix carefully. Transfer the rice on a plate and pour the béchamel sauce from one end to the other, making sure it falls on the sides.

Products used in this recipe

riso al tartufo nero
cod. AT_RISOTARVA gr. 250

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