Type
Rice and Pasta dishes
Difficulty
Easy
Method
25 minutes
Season
Autumn, Winter
Ingredients for 2 people
180 g of Vialone Nano rice
1 pack of Robiola Osella with Truffle
200 g of Jerusalem artichoke
50 g of walnuts
Vegetable stock as required
1 glass of white wine
Salt and pepper to taste
Method
Gently fry the onion. When soft, add the rice and toast it thoroughly.
Pour over the white wine and when it has evaporated add the previous cleaned and sliced Jerusalem artichoke.
Gradually add the stock.
Halfway through the cooking time, add half of the Robiola with Truffle and walnuts.
