Risotto alla Capuccina Recipe
Ingredients:
Risotto
Butter
Eggs (beaten)
Truffle slices
Tongue (smoked); chopped
Instructions:
Make the risotto then once cooked, place on a baking dish and let cool. Cut to shapes using a (dariole) mould. Fry them for some mins on butter and turn them out, scooping each out then filling with beaten eggs.
Cover truffle slice on each then garnish small amount of chopped smoked tongue. Bake for 10 mins.
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