• 1 chicken egg
  • 25g Carnaroli rice
  • 25g Parmigiano Reggiano
  • 10g sour butter
  • 2g saffron pistils
  • Salt and pepper



For the rice:
Cook the rice for at least 40 minutes, until really overdone, cook until creamy with butter, parmesan and saffron previously infused in warm water. Blend it all and keep it warm.

For the nettle gel:
Clean and whiten the nettle, blend with oil, salt and pepper until you have a smooth and elastic cream. Cook the egg for 1 hour at 62°C in an steam oven or with help of a Roner.

Preparation of the plate
Pour the sauce of the risotto Milanese in a soup plate, open the egg. Remove the albumin in excess, garnish with nettle gel and slices of summer truffle Tartuflanghe.