This rice is very reminiscent of winter but at the same time the nostalgia of summer, it is really an interesting and very particular recipe made with our product, the truffle carpaccio
● Carnaroli rice 240 grams
● 10 courgette flowers
● Vegetable broth
● Oil
● Half a shallot
● Salt to taste
● Sulpizio truffle carpaccio
Cut an onion, two carrots and two sticks of celery and a drizzle of oil in a saucepan, as soon as you start to
stick in the bottom add water and let it boil
In a saucepan, add a drizzle of oil and half a finely chopped shallot and let it brown well
Add the rice and toast it for a few minutes until the grains become let's say shiny to make the rice seal
Add a mixture of previously prepared vegetable broth from time to time until cooked, add salt to taste
In the meantime, wash and clean the courgette flowers by removing the pistil and the base and cut them into pieces that are not too small.
A few minutes before the rice is cooked, remove the pan from the heat and add the courgette flowers and the sulpizio truffle carpaccio
