Creamy Risotto with Truffle Pink Salt
Creamy Risotto with Truffle Pink Salt
Ingredients for 4 people:
300 g Arborio rice
1 shallot
1 litre hot stock
100 ml dry white wine
50 g grated parmesan
20 g of butter
1 pinch of pink truffle salt
Preparation:
Gently fry the shallot in a little butter.
Add the rice then the white wine.
Incorporate the hot broth little by little until the rice is cooked. Remove from the heat, add the parmesan and butter, then season with the pink truffle salt.
Result: a creamy and refined dish, worthy of great tables.
