Rice and Pasta dishes
Ingredients for 2 people
(if you need to serve four, double the ingredients)
185 g of Carnaroli rice
50 g of Robiola Osella with Truffle
1/2 a scallion
Extra virgin olive oil
Salt and pepper
4.5dl of hot water
Dried porcini mushrooms to decorate
Finely chop the scallion, heat 2 spoons of extra virgin olive oil in a pan and fry the scallion gently. Add the rice, toasting it quickly, stirring well with a wooden spoon. The add half of the Robiola Osella with Truffle
Stir, pour over the hot water (or vegetable stock if you prefer) and a pinch of salt. Cover the pan and cook for about 8 (7 and a half) minutes from when it starts to sizzle.
When cooked, stir in 1/2 a spoon of extra virgin olive oil and the remaining Robiola Osella with Truffle.
P.S. The classic version of this risotto cooks more slowly. Gently fry the scallion/onion with oil or butter. Toast the rice for a minute.
Add the Robiola Osella wih Truffle (half of it) while cooking, along with a ladle of water/stock at a time until cooked. Stir with the remaining Robiola Osella with Truffle and a spoon of extra virgin olive oil.