Truffle risotto on saffron sauce
Prepare the stock using the Menù product according to the method and doses indicated on the package. In a pan, soften the chopped onion in the extra virgin olive oil; pour in the rice and toast for a few minutes, then pour over the white wine and leave to evaporate. Now begin cooking the rice, incorporating the stock a little at a time. Prepare the sauce by dissolving the saffron aromatizer in the warm pecorino Grancrema. When the risotto is cooked, cream with the truffle butter and the grated parmesan. Distribute the saffron sauce over the plate and add the risotto. Decorate with parsley, truffle carpaccio and a drizzle of truffle oil.
Chef Leonardo Pellacani