Flow rate
First courses
Duration
30 min
Difficulty
Easy
Ingredients
280g of carnaroli rice
100g of boiled chestnuts
200g of Bianco di Langa with summer truffle by Beppino Occelli
1L of vegetable broth
1 shallot
1 glass of sparkling wine or white wine
QB of EVO oil
QB of marjoram
Preparation
1. Chop the shallot. Crumble the boiled chestnuts.
2. Cut the cheese into cubes.
3. Brown the shallot with the oil.
4. Add the rice and toast it, then blend with the sparkling wine.
5. Add the broth and chestnuts.
6. Cook the rice for 16-18 minutes, stirring often and moistening the rice with the broth.
Procedure
Five minutes before the end of cooking, add the Bianco di Langa cheese with Occelli truffle, letting it melt slowly. Leave aside a few cubes of Bianco di formaggio with Occelli truffle.
Serve with a sprinkling of marjoram and a few cubes of cheese.
