Truffle risotto | 250 g
A ready risotto mix where type A long-grain rice meets summer truffle, vegetable stock, onion and herbs. An easy choice when you want to make a rich truffle risotto in about 15 minutes.
Taste and character
An aromatic, full-bodied risotto where the earthy flavor of truffle is balanced by vegetable stock, onion and herbs. The long-grain rice gives the risotto a pleasing texture.
How to use
Sauté the risotto mix in a splash of olive oil for about a minute. Add half a glass of water or white wine and let the liquid evaporate. Gradually add 700 ml of hot water and cook for about 15 minutes. Finish with a knob of butter if you like.
Pairs well with
Serve as is, or finish with a good extra virgin olive oil. A dry white wine works both in the risotto and in your glass.
Choose this when
You want an easy, aromatic truffle risotto without making stock or measuring out lots of ingredients.
Details
Truffle risotto is a real treat, as the combination of quality Carnaroli rice and truffle creates perfect harmony. In Piedmont, truffle risotto is served with a glass of full-bodied red wine.
Ingredients: Long-grain rice 94.6%, vegetable stock (salt, potato starch, maltodextrin, yeast extract, carrot, onion extract, sunflower oil, basil, parsley and rosemary extracts), onion, truffle (tuber asetivum) 0.3%, flavoring.
Ingredients (Swedish label): Long-grain rice 94.6%, vegetable stock (salt, potato starch, yeast extract, carrot and onion extract, sunflower oil, basil, parsley, rosemary), onion, truffle (tuber asetivum) 0.3%, flavoring
Directions: Pour the risotto mix into a large frying pan with a splash of olive oil and stir constantly until lightly toasted (1 min). Add half a glass of water or white wine and let it evaporate. Then add 700 ml of hot water in stages, stirring until the liquid is absorbed (15 min). Season with salt to taste, add a knob of butter and stir well before serving. (1 min)
Nutrition
Producer: gliAironi
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