BURRO 1889 AL TARTUFO
Our recipes
INGREDIENTS
Pasteurized cream, compound based on 1% shredded summer truffle (Tuber Aestivum Vitt.).
Weight: 200 g
The best Italian truffles are added to Burro 1889, giving life to a real Truffle Butter from cream rested 72 hours: the 100% Piedmont's cream obtained from the processing of Kinara® al Tartufo allowed Fattorie Fiandino to create the unique Burro 1889 al Tartufo with the scents of Langa, rich in unforgettable flavors.
Chef's advice: raw to enrich first courses, on canapés for an aperitif, as an ingredient for gastronomic creations.
Advice from the Sommelier: light white or red wines.
Truffle Risotto
INGREDIENTS:
250g Carnaroli rice, 30g Butter 1889 with Truffle, cold from the freezer, 70g Kinara with Truffle, 2 Onions
We prepare a light stock: remove the root of the onions and cut them in half. We heat a little oil
in a saucepan and toast the whole onion. We then cover with water and ice and bring to the boil.
We boil for 20 min. In a saucepan, dry-roast the rice (i.e. without oil or butter) together with a pinch of salt. Let's toast it for about 3 minutes over medium-low heat: it will be ready when there is an intense smell of the grain, but especially when it is hot when touched. We then begin to add the onion broth, a little at a time, whenever the rice has absorbed it. We bring it to the boil. Off the heat, we stir in the iced Truffle Butter 1889 and the grated Kinara®. Add them to the pot, cover, then let it rest for 2 minutes before starting to stir vigorously. We serve the risotto all'onda.
