Creamy Parmesan rice, "Beurre black", Trumpet of death and "Tuber melanosporum".
Arurelio Morales, Chef of the restaurant CEBO in Madrid prepares a delicious parmesan buttered rice with a "Beurre black" made with black truffle, don't miss it!
ORGANIC CHICKEN BROTH
- 600 gr chicken thighs
- 200 gr onion
- 100 gr hydrated trumpet
- 100 gr trumpet water
- 50 gr shallot
- 100 gr truffle pesto
BEURRE BLACK RICE
- We wet the rice with chicken broth and once it is ready we add the beurreblack, grated parmesan and we butter the rice.
BLACK TRUFFLE CONFIT
- Raise the temperature of the olive oil to 80ºC, remove from the heat, slice the black truffle and let it infuse.
"The truffle is a diamond that turns your dishes into exquisite
your dishes into jewels of exquisite value".
Javier Acedo, producer and marketer of truffles.
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