This refined risotto balances the earthy aroma of rehydrated Boletus edulis with the freshness of green asparagus and the unmistakable aroma of Laumont black truffle. The truffled butter and Parmesan bring creaminess and depth to this elegant seasonal dish.
- Keywords:
- Risotto,
- boletus,
- black truffle
Ingredients for the boletus and asparagus risotto with black truffle
350 gr. of risotto rice
30 g butter
2 medium onions
½ leek
10 green asparagus
40 gr. of dried Boletus edulis
2 L of chicken or vegetable stock
30 g truffled butter
70 gr. Parmesan cheese
25 gr. of black truffle
Salt
Olive oil