Rice and Pasta dishes
300 g of carnaroli rice
3 Robiola Osella with Truffle (3 x 90 g)
extra virgin olive oil
Toast the carnaroli rice in a pan with a drizzle of oil. From time to time add a ladle of boiling stock until the rice is cooked. When cooked, add the beetroot puréed with a half-glass of stock using a hand blender. Take the rice off the heat, stir in the Robiola Osella with Truffle and mix thoroughly.
Place the risotto on the plates. Fill and icing bag with the remaining Robiola Osella with Truffle and garnish the rice with tufts of Robiola cream.