Risotto with Truffle and Apples

Risotto with SoloTartufo Ferrari , fresh apples, and Parmesan is an elegant and flavorful dish, perfect for a special dinner or for those who want to enjoy a gourmet delicacy. The creaminess of the risotto blends with the intense flavor of the truffle and the freshness of the apples, creating a perfect balance. Find out how to make it with just a few quality ingredients!

Ingredients for 2 servings:

• 30g of SoloTartufo Ferrari (or other fine truffle)
• 100g Carnaroli rice
• 2 local apples (preferably sweet and crunchy varieties)
• 60g of butter
• 100g grated Parmigiano Reggiano
• 1 carrot
• 2 Celery Stalks
• 1 onion
• White wine to taste
• Coarse salt to taste

Preparation:

• Prepare the vegetable broth: Start by preparing the vegetable broth. Place the roughly chopped carrot , celery , and onion in a saucepan. Cover with water, add a pinch of coarse salt , and bring to a boil. Cook for about 20-30 minutes, then strain the broth and set aside.
• Prepare the apples: Peel an apple and dice it into small cubes. Place the cubes in a bowl with water and a little lemon juice to prevent them from browning. Cut the second apple into thin slices, without peeling it, and place them in the lemon water as well. The apple slices will be used to garnish the risotto.
• Toast the rice: In a tall, narrow pan, heat a drizzle of extra virgin olive oil and a pinch of coarse salt . Add the Carnaroli rice and toast for 2-3 minutes, stirring well, until the grains are slightly glossy.
• Cook the risotto: Pour a little white wine over the rice and let the alcohol evaporate. Then, gradually add the vegetable broth, covering the rice thoroughly (the broth should not submerge the rice, but just barely cover it). Stir occasionally and continue adding broth throughout the 18 minutes of cooking, until the rice is al dente.
• Add the truffle and apples: Halfway through cooking, add 15g of SoloTartufo Ferrari and mix well. Three minutes before the end of cooking, add the drained apple cubes and the remaining SoloTartufo . Mix gently, being careful not to break up the apple cubes too much.
• Stirring the risotto: When the rice is ready, turn off the heat and stir in the butter and grated Parmigiano Reggiano . Stir well to achieve a creamy consistency.
• Plate and garnish: Using a spoon, arrange the risotto on the plate, creating a small mound in the center. Garnish with the previously prepared apple slices , arranging them in a thin layer over the risotto.

For an even richer dish, try adding a few drops of Ferrari Tartufolio before serving.