Joe Massaglia Magazine
Facebook Twitter Email Alerts

Back To Recipe Listings

Truffled Risotto (Piedmont)

Appetizers

Ingredients

Amount

Butter..............................

6 tablespoons

Fat salt pork, diced............

1/4 pound

Parma ham, shredded........

2 ounces

Rice.................................

3 3/4 cups

Boiling meat stick..............

10 cups

Meat extract, optional........

1 teaspoon

Grated parmesean cheese..

3/4 cup

White truffle, sliced thin.....

1 small

Heat half the butter in a large, havy pan, add the fat pork and ham, and saute gently for a few minutes. Add the rice and stir it thoroughly but gently to absorb the fat. Cook for 5 minutes. Add a little stock, stirring gently, and when it is almost absorbed add more. Continue to cook the rice in this way, adding 2 or 3 cups of boiling stock each time it shows signs of drying out. it should be ready in about 20 minutes.

Dilute the meat extract in a little of the stock. Add this to the ricew ith remaning butter and the Parmesean cheese, stir well. Arrange the rice on a hot platter and cover with slices of truffle.

Serves 6. 

Joe Massaglia - Restaurant, Travel and Lodging
Home  |  Restaurants  |  Reviews  |  Lodging & Accommodations  |  Recipes  |  TV Productions  |  On The Air  |  Job Opportunities  |  Equipment For Sale  |  Consulting  |  Contact
© 2016 Joe Massaglia's Table For Two - All Rights Reserved. Web Site Designed By: Square 1 Design | Cape May