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Preparation Time:
18 min
Difficulty:
Easy
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Ingredients
FOR 4 PEOPLE:
320 g Arborio rice -
1.2 l vegetable broth -
45 g Parmigiano Reggiano cheese -
50 g butter -
130 g D'Amico Truffle Sauce -
fresh thyme -
180 g fresh goat cheese -
chopped toasted hazelnuts -
salt to taste
Instructions
Toast the rice thoroughly in a saucepan, then add the vegetable stock and cook for about 15 minutes, simmering gently. Add the stock a little at a time, just 1 cm above the surface of the rice.
After the first 10 minutes of cooking, add the truffle sauce and continue to cook the risotto, allowing it to simmer.
After 15 minutes, remove the risotto from the heat and stir in the Parmesan cheese and butter. Add some thyme leaves and stir vigorously until everything is well mixed. Add salt if necessary.
Place the risotto on a plate and garnish with goat cheese, toasted hazelnuts, and thyme leaves.
