Truffle risotto

Utilisations

Traditional preparation: brown the content of the packet in a tablespoonful of oil. Progressively add 650 ml to 750 ml of water while stirring. Bring to the boil and cook for about 15 to 17 min.

Pressure cooking: pour the packet into half a liter of cold water. Bring up to high heat and cook for 8 min after the hissing noise starts.

Suggestions: for a classic preparation, add 1/3 of a cup of white wine before adding water. For a creamier risotto, melt in some butter or parmesan cheese before serving.

Ingredients

Carnaroli rice, vegetable stock [sea salt, yeast extract, rice flour, corn starch, extra virgin olive oil, onion, carrot, celery, parsley, marjoram, miso (soy, rice, water, salt, koji), turmeric], Summer Truffle 3% (Tuber Aestivum Vitt), cheese, aroma, onion.

Price:

15,90 €

Manufacturer:

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