Here we are with a new delicious recipe!
The truffle that we will use for this dish is the "summer truffle", characterized by a rough black skin, an intense aromatic perfume and it suites all budgets.
Today our friend Chef Enrico sent us this tasty recipe made with truffles and our Soave Classico Campolungo.

Recipe:

Soften the butter and cream it with 30gr of grated truffle, previously washed and brushed. Put the butter in the fridge. Cut the remaining truffle in thin leaves and dive it in olive oil for one hour at least. In a pan warm the truffle oil (separate the truffle leaves from the oil first), toast the rice and blend it with the Soave Classico «Campolungo» until it evaporates.Add the boiling stock and stir until it evaporates. Keep doing this for about 8/9 mins, then add the truffle leaves that were in the oil before. Keep cooking for 8 mins more and add the broth when needed. When the rice is ready, move it from the fire and add the truffle butter and Grana Padano cheese. Serve the risotto decorated with fresh truffle leaves and fresh parsley. Match it with a nice glass of Soave Classico Campolungo "Villa Mattielli»...Buon appetito!

Send us your recipes matched with a wine Villa Mattielli and we'll share it on our blog and on our social networks!

Cheers,

VM