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title: Balsamic condiment & truffle risotto
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# Balsamic condiment & truffle risotto

Amber balsamic condiment & summer truffle Spheres

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 4 pers

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 45 min

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 LIST OF INGREDIENTS

 Risotto

 300 g Carnaroli rice

 1 white onion

 70 g butter

 2.5 cl white wine

 1 litre chicken stock

 30 g grated Parmesan

 30 cl veal stock

 180 g tartufata

 Barolo vinegar

 Olive oil

 Salt and pepper

 Presentation

 Parmesan shavings

 Amber balsamic condiment & summer truffle Spheres

 Step 1

 To prepare the risotto

Peel the onion and chop very finely. Heat a little butter in a frying pan and fry the onion over a low heat for 2 minutes. Add the rice, mix in and heat for 4 minutes. Deglaze with the white wine and cook until reduced by half. Pour over the chicken stock to cover, gradually topping up as it is absorbed by the rice. Cook for 18 to 20 minutes.

Add the remaining butter, grated Parmesan and Tartufata sauce to the risotto, stirring vigorously. Add a few drops of vinegar and mix well.

 Step 2

 Presentation

Use a circle to arrange the risotto on the plates. Pour the hot, lightly buttered veal stock all around. Garnish with a few Parmesan shavings and an Amber balsamic condiment & summer truffle Sphere.

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## Products associated with this recipe

[![Amber balsamic condiment and summer truffle Spheres](https://www.perlesdesaveurs.com/hubfs/Sphere-VBambr%C3%A9%26truffe-1.png) Amber balsamic condiment and summer truffle Spheres See more](https://www.perlesdesaveurs.com/en/catalogue/sphere-condiment-balsamique-ambre-truffe)

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