Preparation:

  • Dice the ham into small cubes and fry them in 40gr of butter and a little oil.
  • When it is coloured, pour in the rice, stir a little, and when it turns a little transparent, pour in the broth. Stir in the stock as necessary until the rice is cooked.
  • When the risotto is ready, incorporate the remaining butter, sprinkle with fresh truffle cut into thin slices (using a truffle razor), and grated Parmesan cheese.
  • Serve immediately.

Variation :  You can also use dry white wine to prepare your risotto, as well as truffle juice.

Little tip: make your usual risotto recipe but with just a little white wine, so as not to mask the flavor of the truffle juice, which will be added just at the end of cooking the rice.  When the rice is cooked, add as usual the parmesan, and a little more truffle juice to taste, if necessary.

For 4 people:

  • 400 gr. rice for risotto (carnaroli style)
  • 150 gr. cooked ham (1 thick slice)
  • 80 gr. butter
  • ½ litre of vegetable stock
  • Grated Parmesan
  • 1 black truffle of at least 40gr
  • oil
  • salt