Extra virgin olive oil with white truffle , made with only natural flavors; below we recommend a simple and convenient recipe to enjoy it at its best.
Risotto with truffle oil , enriched with artichokes .
Ingredients for 4 people:
1 litre of vegetable stock, 400 g of artichokes (about 4 heads), 320 g of Carnaroli rice, 30 g of butter, 1 glass of still white wine, 1 shallot, extra virgin olive oil with white truffle to taste, salt and pepper to taste, lemon juice to taste
Preparation of vegetable broth :
1 liter of water, a carrot, a stick of celery, 2 red onions, and boiling for at least 20 minutes.
Clean the artichokes , removing the outer leaves, peeling the stems and removing the most stringy part, cut them into cubes, dividing the hearts in half, removing the beard and cutting them into quarters, placing them in a container with water and lemon juice.
Chop the shallot, put it in a pan and fry it in the truffle-infused extra virgin olive oil for a few minutes.
Add a ladle of vegetable broth, the artichoke stems, and cook for about 10 minutes.
Add more broth and the remaining artichokes, making sure it doesn't dry out too much.
Once cooked, add salt and pepper.
Pour the rice into a pan, toast it for a couple of minutes and deglaze it with the white wine, adding the broth a little at a time, stirring constantly.
When the rice is almost cooked, reduce the excess liquid.
Once the heat is off, stir the risotto with the butter and serve piping hot.
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