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RISOTTO AL TARTUFO
(rice with truffles)

Serves 4: 14 oz. Carnaroli, Arborio or Roma rice, 3.5 oz. butter, 1 onion 1 slice Parma prosciutto crudo or other unsmoked, uncooked ham 1 each celery and carrot 18 oz. stewing beef in bite-size chunks 3.5 grated parmigiano reggiano 1 piece of white truffle for garnish The secret of this simple recipe is in the broth! Prepare about 4C of broth using the meat, the ham and the vegetables in 8-10 C. water, cooking it down a couple of hours. Refrigerate overnight. In the morning, skim off the fat layer and filter through a fine sieve. Set on the stove to boil. In the meantime, sauté the minced onion in 2 T. butter. Add the rice and toast a few minutes before slowly adding the broth, cooking it off bit by bit until all the liquid has been absorbed. In a separate container, whip together the remaining butter (must be room temperature!) and 1.5 oz. grated parmigiano and fold into the rice. Let sit a few moments before transferring to a serving dish and garnish with the remaining cheese and flakes of truffle. NOTE: It is not generally advisable to salt the rice water, as the broth is already seasoned. Main Page Other recipes..

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