
ItalianAdvanced Chef's PickFine Dining Main Course
Truffle & Parmesan Risotto with Burrata
Creamy Arborio risotto with fresh black truffle, Parmesan and burrata, finished tableside.
Professional Yield: 50 Portions Portion: 200-250g per portion
Professional Yield
Adjust portions - ingredients recalculate automatically
Ingredients · 50 portions
Arborio rice
3.50 kg
Fresh black truffle
750 g
Vegetable stock
10 L
Shallot
1.50 kg
Garlic
150 g
Butter
1.50 kg
Parmesan cheese
2 kg
Burrata
3 kg
White pepper
40 g
Extra virgin olive oil
500 ml
Micro herbs
150 g
Salt
0.000 g
Recommended Pairings
Sparkling elderflower, still water with lemon
