Smoked lemon risotto with sea truffles, a recipe from chef Stile of Enoteca la Torre at Villa Laetitia
Close your eyes for a moment: elegant tables, impeccable service, Michelin-starred cuisine. Open them again: what do you see? Your home kitchen, and a fully stocked fridge ready to be raided.
Ingredients for 4 people
240g Carnaroli rice 60g butter 60g Parmigiano Reggiano Vacche Rosse Extra virgin olive oil 3 lemons 50g buffalo yogurt 1g marine plankton 50g asparagus 400g sea truffles 10g wilted shallots
Procedure
Toast the rice in a little oil and a pinch of salt, add water flavored with lemon peel, and cook (about 10-11 minutes). Stir in butter, Parmesan cheese, wilted shallots, grated lemon, and a drop of lemon juice, making sure the rice is very creamy. Assemble the dish by placing the blanched and diced asparagus at the base, followed by the diced raw sea truffles, and cover with the risotto. Sprinkle the risotto with smoked lemon powder and the buffalo yogurt flavored with marine plankton.
For the smoked lemon powder: cut the lemons into slices and grill them, being careful not to char them too much. Let them dry inside the barbecue for about 7/8 hours, then blend and sieve.
Enoteca La Torre a Villa Laetitia, Lungotevere delle Armi 22-23, Rome. Tel. 06 4566 8304.