Ingredients for 4 people:
400g rice
2 onions
1 sprig rosemary
40g veal marrow
50g butter
2 fresh tomatoes
1 tbls tomato sauce
1 glass Dolcetto wine
stock
pepper
white Alba truffle
Finely chop the onion and rosemary. Melt the marrow in a pan, add the onion and rosemary and lightly fry in butter over a low heat.
Add the fresh tomates, the tomato sauce and the rice. Raise the heat slightly while the rice absorbs the sauce. Add a glass of Dolcetto wine. Increase the heat and add boiling stock. Stir from time to time until the rice is cooked.
Remove from the heat and add a knob of butter and some grated parmesan. Leave for a minute then stir and serve.
During the truffle season, garnish with flakes of white truffle.
Note: additional salt is unnecessary as the dish is prepared with salted stock and served with Parmesan cheese.
