Risotto with truffle

Ingredients for 4 people:
- 1 tub “ Calzetti” Parmigiano Reggiano spreadable cream with truffle
- 500 gr rice
- 80 gr butter
- 100 ml cooking cream
- a pot of hot broth
- 50 gr grated Parmigiano Reggiano cheese
- a piece of onion




In a pan brown the onion with butter and then add the rice. Slowly add some hot broth till the rice is cooked .When the cooking is finished add the cream and the parmigiano reggiano cream with truffle. Mix well and serve immediately.


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of this site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

  I accept cookies from this site.
EU Cookie Directive Module Information