Risotto with robiola cheese and truffle

Risotto with Robiola Cheese and Black 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 in many delicious recipes.

VOTE

INGREDIENTS

  • 1 oz risotto rice
  • 1/2 oz Robiola
  • black truffle or black truffle salt
  • 1 lt of vegetable broth
  • 1 onion
  • 1 glass of white wine
  • salt
  • grounded pepper
  • chopped parsley
  • grated Parmigiano Reggiano
CATEGORY
First course
CUISINE
Italian Recipes
YELD
4 servings
PREP. TIME
10 min.
COOK TIME
15 min.
TOTAL TIME
25 min.
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.

Fresh Cheese Promo

robiola cheese

Instructions

  • 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