Boletus and asparagus risotto with black truffle | Laumont Recipes – SHOP EU
A creamy risotto with boletus, green asparagus, and Laumont black truffle. A gourmet seasonal dish ideal for refined palates.
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Ingredients
- 350 gr. of risotto rice
- 30 g butter
- 2 medium onions
- ½ leek
- 10 green asparagus
- 40 gr. of dried Boletus edulis
- 2 L of chicken or vegetable stock
- 30 g truffled butter
- 70 gr. Parmesan cheese
- 25 gr. of black truffle
- Salt
- Olive oil
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