Rice and Pasta dishes
Ingredients for 4 people
350 g of carnaroli rice
1/2 glass of dry white wine
200 g of Robiola Osella with Truffle
home-made meat stock as required
1/2 a white onion
20 g of butter
2 fresh eggs
40 g of grated Parmesan cheese
salt and pepper
Boil the eggs, placing them in cold water and timing for about 8 minutes from boiling. Cool under the cold water tap, shell the eggs, cut them in half and remove the yolk. Keep the white for other recipes.
Chop the onion and fry it gently in the butter, until it becomes translucent; add the rice and toast it; then pour over the wine and leave the alcohol to evaporate. Cook the rice, adding the hot stock, a ladle at a time.
When the rice is cooked, stir in the Robiola with Truffle and the Parmesan, add salt and pepper to taste and divide between the plates. Complete with the sieved yolks and a twist of freshly ground pepper.