Truffle & Parmesan Risotto with Burrata
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

Turn This Recipe into a Procurement List

Need these ingredients for your kitchen? Add them to your procurement list and request a quote from Horeca 360.

Frequently Asked Questions