Creamy Parmesan rice, "Beurre black", Trumpet of death and "Tuber melanosporum".

 
By: Aurelio Morales

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
  • Water

BEURRE BLACK

  • 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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