Risotto con Robiole Osella al tartufo, melograno e noci


Toast the rice in a pan with a drizzle of oil. When it is nicely toasted, add a ladle of hot vegetable stock and continue stirring, adding more stock as soon as it evaporates. About halfway through cooking, add Robiola Osella with Truffle and mix it in. Continue cooking, adding more stock.

When the rice is almost ready, add the pomegranate, setting a few seeds aside for decoration. When cooked, transfer the risotto to the plates and decorate with the extra seeds and chopped walnuts.

For a decadent touch, add 50 g of butter as soon as you take the risotto off the heat, mixing it in as it melts.