Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty: Medium
Servings: 2 people

Ingredients:

For the risotto:

• Carnaroli rice, 160 g
• Vegetable broth (onion, celery, carrot), 500 ml
• Dry white wine, 1/4 glass
• Grated Parmesan cheese, 50 g
• Butter, 30 g
• White truffle, to taste
• Extra virgin olive oil, to taste
• White wine vinegar, 1 tablespoon
• Salt, to taste
• Pepper, to taste

For the anchovies:

• Anchovy fillets in white truffle oil, 4 fillets

For the parsley green sauce:

• Fresh parsley, 1 bunch
• Salted capers (rinsed), 1 tablespoon
• Anchovy fillet in white truffle oil, 1
• Anchovy oil, 1 teaspoon
• Extra virgin olive oil, to taste
• White vinegar, 1/2 tablespoon
• Salt, to taste
• Pepper, to taste

Instructions:

1. Prepare the broth: 
   • Make a vegetable broth using onion, celery, and carrot, and keep it warm on low heat.
2. Cook the risotto: 
   • Toast the Carnaroli rice in a dry pan for 1-2 minutes.
   • Add a drizzle of extra virgin olive oil and stir well.
   • Deglaze with the white wine and allow it to evaporate.
   • Start adding the hot broth, one ladle at a time, stirring continuously. Add more broth only when the previous ladleful has been absorbed.
   • Cook the risotto for about 16-18 minutes, stirring often.
3. Prepare the parsley green sauce: 
   • In a blender, finely blend the parsley with the capers, an anchovy fillet, and a teaspoon of its preserved oil.
   • Gradually add white vinegar and extra virgin olive oil until a creamy and smooth sauce is achieved.
   • Adjust salt and pepper to taste.
4. Finish the risotto: 
   • Once the risotto is cooked, turn off the heat and add the butter and grated Parmesan.
   • Stir vigorously to incorporate and let the risotto rest, covered, for a couple of minutes.
5. Plating: 
   • Divide the risotto evenly onto plates. Top each serving with thin shavings of white truffle.
   • Place two truffle-infused anchovy fillets on each plate.
   • Finish with a few drops of the parsley green sauce for an elegant touch.

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White Truffle | Anchovies | Delicius | Risotto | Piemonte | Delicius Journeys