Risotto with Provolone Valpadana PDO and truffle

Risotto with Provolone


  • 50g of butter
  • 2 tablespoon of EVO oil
  • 1 small white onion
  • 200g of Arborio rice
  • 1 glass of white wine
  • 1 liter of vegetable stock
  • 50 g of Provolone Valpadana PDO
  • 1 small black truffle
  • 2 chives, minced
  • EVO oil to taste
  • Salt and pepper to taste


Melt the butter in a saucepan over a low heat. Peel the onion, chop it finely and cook it stirring from time to time. Add the rice, toast it for a minute and simmer with a glass of wine until reduced. Add a large ladleful of hot stock, turn the heat up a bit, then cook until the liquid has almost disappeared. Mix with a wooden spoon. Continue adding the stock and a little bit of grated truffle, until it boils down to almost nothing. Season with salt and pepper and mix. Now spoon the risotto into a dish and add flakes of truffle and Provolone Valpadana PDO over the top. Garnish with chives and EVO oil and serve immediately.