- 400 g rice
- 200 g of fondue
- One small onion
- 1 liter of meat broth
- One glass of white wine
How to make Riso alla fonduta con tartufo – Fondue rice with truffle
Finely chop the onion and brown it in a large pot. Add the rice and let it toast; when the grains have become transparent, wet with white wine, fade and cook the rice with the broth. Remove from the heat and cream the rice with the fondue.
Serve hot with white truffle shavings and a sprinkling of chopped parsley.
Regional Recipe from Aosta Valley