Risotto with Robiola Cheese and Black Truffle

Risotto with robiola cheese and truffle

Robiola can be perfectly enjoyed as a table cheese, just with a piece of crusty bread and a good glass of Langhe Chardonnay. Yet, it is also used for cooking and there are many delicious recipes based on Robiola cheese from Piedmont and Lombardy.

robiola cheese

  • Heat the broth (home made or made from stock cube) in a pot.
  • Fry the chopped onion in a pan with some olive oil. 
  • Then add the rice and pan-fry it until it has absorbed the oil. 
  • Add the glass of wine and simmer until the wine has evaporated. 
  • Then, begin to add the broth gradually with the aid of a ladle. Every time the liquid has been absorbed, add new broth and stir constantly. The rice will be cooked in about 15 minutes. 
  • Shortly before the rice is cooked, add the Robiola, salt, pepper, the chopped parsley and the grated Parmigiano Reggiano
  • Stir well for another minute and then serve the risotto with thin slices of grated black truffle sprinkled over it or season with black truffles salt!

risotto with truffle and cheese