How to do it
Prepare vegetable broth with water, salt, celery, carrot and onion and cook it for 40 minutes. Toast the rice for 15 seconds, then cover it with vegetable broth and ultimate the cooking. Meanwhile put the wine inside a pot together with onion and cook for 10 minutes; once ready, put this sauce with the rice. Turn the stove off and proceed to whip the rice by adding the Casciotta D’Urbino DPO cheese, the dried figs, the Angolo dei Sapori Butter and white truffle, a little bit of balsamic vinegar and a lot of Parmigiano Reggiano cheese. If you like you can garnish the plate with some slices of fresh white truffle (Tuber magnatum Pico).
