Risotto with Porcini Mushrooms & White Truffle Oil

Our risotto with porcini mushrooms and white truffle oil celebrates the intense aromas of Italian forests and the elegance of precious truffles. A creamy and refined dish, evoking culinary tradition and the pleasure of a unique gastronomic experience.

1) In a non-stick pan bring 750 ml of water to a boil with 2 tablespoons of extra virgin olive oil.
2) Pour the contents of the bag, cover, and cook over medium-low heat for 16 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue cooking for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy.
3) Season with salt, let it rest for 1 minute and add 1 or 2 tablespoons of warm water to mix before serving with truffle oil and a knob of butter.

Add 1/4 cup of white wine to the water. Cook like a classic risotto, adding the water little by little. Add 2 anchovy fillets during cooking.

Rice 88.5%, white truffle seasoning (10 ml sachet), porcini mushrooms (Boletus Edulis) 4.7%, vegetable broth (iodized salt: 45.8%, soy and corn vegetable protein broth extract, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato): 19%, corn oil), rice flour, garlic, carrot, celery, onion, parsley, leek, extra virgin olive oil, black pepper. May contain traces of: gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemical ingredients, or animal derivatives. Store in a cool, dry place away from light. Rice origin: Italy. Made with dehydrated ingredients. Cook before consumption.

ENERGY: 1605 KJ / 379 KCAL, FAT: 6.1 G, OF WHICH SATURATES: 0.9 G, CARBOHYDRATES: 72 G, OF WHICH SUGARS: 1.2 G, PROTEIN: 8.2 G, FIBRE: 2 G, SALT: 2.6 G. |