Ingredients for 4 people:

- 300 gr. of Carnaroli Rice

- 500 ml of chicken stock

- 3 parsnips (before cooked in milk and transformed in puréè)

- 2 slice of raw fatty liver - 80 gr. each

- 20 gr. of black truffle from Norcia

- 120 gr. of Castelrosso cheese

- 100 gr. of butter

- 250 ml of Prosecco wine

- 1 unpeeled garlic

- 1 leaf of fresh bay tree

- celery buds

- Extra Virgin Olive Oil


Brown the unpeeled garlic with bay tree leaf and 2 spoons of olive oil. Gently toast the Carnaroli Rice for 2 minutes, simmer with Prosecco wine until reduced and after that add stock slowly. Salt the raw liver and sear it on a red-hot pan for 30 seconds each side. Finish cooking in a preheated oven (160°C) for 1 minute. Let stand on paper towels. When almost cooked add to rice the parsnips puréè and salt to taste. Risotto should be creamy but a little bit "al dente". Blend some butter with the Castelrosso cheese, let the rice stand for some minutes before serve. Garnish the risotto with some pieces of fatty liver, flakes of black truffle, salt, olive oil and celery buds.


Chef Riccardo Buitoni of EMPORIO Restaurant

"A certain place in heart of Manhattan"