Risotto with black lyophilized truffles | Marqt.no

Risotto with black lyophilized truffles

Katarina Poljak

When truffle season is over, there is still an opportunity to enjoy them, thanks to lyophilized truffles.



  1. Pour some olive oil into the pan, add rice and heat slowly for three minutes, add vegetable stock and salt. 
  2. Rehydrate lyophilized truffles in 0.5 dl of water for three minutes. 
  3. Add truffles and water to boiled rice. 
  4. Remove the risotto from the heat.
  5. Add Grana Padano and truffle butter.

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