How to do it
Spin-dry beet roots and save the juice. Soften the sour cream or robiola up with milk and leave it in the fridge. Melt the butter in an high pot and cook the rice for some minutes, mix with warm broth. Add the beetroot juice and the salami little slices to the rice after 10 minutes of cooking. Add the Angolo dei Sapori butter and white truffle and the butter to risotto after other 9/10 minutes and let it rest. Serve it using chopped nuts, sour cream, basil leaves and T&C Sliced bianchetto truffle.
