Risotto with Black Lyophilized Truffles
When truffle season ends, here is an unique opportunity to enjoy it all year. Lyophilized truffles are an alternative to out of season fresh truffles. Enjoy white and black truffles all 365 days in a year!
Slightly pre-heat the oil in the pan, add rice and after two minutes the stock.
Rehydrate lyophilized black truffles by soaking them in water.
Pour some oil into the pan,add rice and heat slowly for three minutes, add vegetable stock and salt.
Rehydrate lyophilized truffles in 0.5 dl of water for three minutes.
Add truffles and water to boiled rice.
Remove the risotto from the heat, add Grana Padano and truffle butter.