400 g./14 oz. rice - 1 white truffle
- 1 small onion - good 1/2 liter/1 pt. stock - 1 cup white wine
- 1/2 cup Béchamel sauce - 30 g./1 oz. butter
Place butter in a casserole dish,
gently fry sliced onion, pour in rice, sprinkle with white wine
and allow to evaporate for a couple of minutes. Add one ladle
at a time of stock and cook rice until al dente. Turn out flame,
add Béchamel sauce, stir thoroughly and serve on dish.
Separately clean truffle thoroughly, using a little brush to
remove residues of soil, rinse quickly under cold water and
dry well. Bring to table with truffle slicer and slice fine
strips of truffle over risotto.
N.B. Ingredients are given for 4 portions. | 
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 | Pinot Nero Alto Adige D.O.C.
Santa Margherita
Ruby color; bouquet of forest fruit with bilberry and black currant notes; full, smooth, pleasant taste.
Serve at:
16°-18° C.
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