Creamy Caciocavallo Risotto with Tintilia Reduction and Truffle
Pasta
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This creamy caciocavallo risotto is a true homage to Molise cuisine! The Tintilia wine reduction gives an intense and fruity flavor, which blends perfectly with the creaminess of the caciocavallo melted in milk. The final addition of grated black truffle elevates the dish to an unforgettable gastronomic experience. The preparation requires a little patience, but the result is guaranteed. Perfect for a special dinner or a festive occasion. A rich and enveloping dish, ideal for lovers of authentic and refined flavors.
Ingredients (10 ingredients)
-
Carnaroli rice
-
1 piece Onion
-
vegetable broth
-
White wine
-
Butter
-
Caciocavallo
-
Black truffle
-
White wine
-
Caciocavallo
-
Whole milk
Preparation (9 steps)
Tintilia wine reduction
Pour the Tintilia wine into a saucepan and let it reduce over medium heat until it reaches a consistency similar to that of honey. Set aside.
Caciocavallo fondue
Pour the milk into a saucepan and let it heat up. Grate the caciocavallo and add it to the milk, mix and let it melt over low heat. Set aside.
Chop the onion
Put an onion in the bowl and chop for 3 Sec./Stufe 5.
Sauté the onion
Add a drizzle of olive oil and sauté for 3 Min./120°C/Stufe 1.
Toast the rice
Add the Carnaroli rice and toast for 2 Min./120°C/Stufe 1.
Deglaze with white wine
Deglaze with the white wine and let the alcohol evaporate for 1 Min./100°C/Stufe 1.
Cook the risotto
Add the vegetable broth a little at a time and cook for about 15 Min./100°C/Stufe 1, Linkslauf, adding broth when needed.
Stir in the risotto
Add the caciocavallo fondue, salt and pepper. Cook for another 5 Min./100°C/Stufe 1, Linkslauf. Finally, stir in a knob of butter for 1 Min./Stufe 2, Linkslauf.
Stir in with butter
Add a knob of butter and stir for 1 Min./Stufe 2, Linkslauf.
Finished cooking? Great! 🎉
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Created by
Giulia Romano
4
Rezepte
0
Kochbücher
Allergens
- Milk
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