But the Risotto it can be defined as a typical dish of Abruzzo?? For me yes, the rice is born and raised in Abruzzo between Scerne and Roseto, the truffles are from Civitaluparella-Quadri and neighboring countries, the red pepper from Altino, Colline Teatine dop oil, butter from Tornareccio, the courgettes are from Ripa Teatina , hot pepper from my balcony. I am Abruzzese by birth and culture and I love my land.
Time of realization: 40 minutes
Degree of difficulty (1 to 5): 2
Ingredients for people 4
280 g Carnaroli rice (Caravaggio)
1 leek
1 well chopped courgette
3 tablespoons of extra virgin olive oil
50 g of white truffle cream (DL Tartufi)
1 fresh truffle (the size according to your "pleasure" but we recommend at least 20 g per person)
30 g butter
40 g grated parmesan
1 teaspoon of red Altino pepper powder
1 glass of Pecorino brut (of excellent quality) I used that of Cantina Lampato
900 cl of vegetable broth with 1 spring onion - 1 carrot - 1 celery stick, the peel of ½ lemon (organic) only the yellow part
white pepper to taste
Method
Prepare the vegetable broth with the carrot, celery, onion and lemon peel.
Cook for 40 minutes. In a large pan, sauté the leek with the oil and courgette, and after two minutes, add a tablespoon of hot water and cook over low heat for another 5 minutes.
Toast the rice and after a minute, add the brut and deglaze. Continue with the broth, if necessary.
At 15 minutes, add the truffle cream and after a minute with the heat off, polish with the butter and stir in the parmesan. Put on plates (making it spread out) and put the slices of truffle to your liking and a sprinkling of pepper powder.
The recipe was made by Santino Strizzi
