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An easy to make risotto with dried porcini and truffle pieces. You will only need butter and parmesan to create a creamy and rich risotto.
Carnaroli rice 96.5%, porcini mushrooms (Boletus Edulis) 2%, summer truffle (Tuber Aestivum) 1%, parsley, chives, garlic, truffle flavour. ALLERGY ADVICE: May contain traces of NUTS. Store in a cool, dry place
How to use
Heat 5 tablespoons of oil in a large saucepan, empty the contents of the bag and stir for a couple of minutes. If you wish, you can add half a glass of white wine, then let evaporate. Cover the rice with approximately 1 litre of hot water and cook on a low heat for 20 minutes, stirring occasionally and adding more hot water if necessary. Add salt to taste. Whien the rice is cooked, stir in a generous knob of butter and add 40g of grated parmesan. Serves 3-4.