Robiola and truffle Risotto

Method

1. Sauté the chopped onion in a saucepan with the olive oil until softened.
2. Add the rice and fry well until transparent.
3. Add the wine and simmer until it reduces.
4. Add a ladleful of the hot stock and simmer.
5. As the stock is absorbed add more stock. Continue this way for about 16 minutes, until the rice is soft and tender, but with the grains still firm in the centre.
6. In a bowl placed over a saucepan of boiling water, blend the cream and Robiola cheese.
7. Season to taste and 'cook' until the cheese has melted.
8. Remove the risotto from the heat and stir in butter and Parmesan.
9. Serve the risotto on warmed plates and top with melted Robiola cheese.
10. Garnish with thinly sliced truffles.

Chef's tip

If you can't find Robiola, Crescenza cheese will do to!

Serving suggestion

Since this is quite a hearty dish, we suggest you serve it with vegetable side-dishes, crudités or a leafy salad.

Wine selection

Barolo, Cabernet or Amarone della Valpolicella.

Family tip

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Dish history

There are some recipes that are impossible to forget, thanks to their special flavour and aroma. Risotto with Robiola cheese and truffle flakes is certainly one of those! It is a typical autumn dish, since this is the time the famous (and expensive!) fungus can mostly be found. Robiola is a traditional Italian soft cheese, produced in the area of Robbio (close to Pavia, in Lombardy), from which it takes its name. Try out this outstanding risotto and be prepared for a true taste delight!