A traditional Italian specialty, this risotto with summer truffle is easy to prepare and creates a tasty and sophisticated dish. Oliviers&Co presents a strong take on this classic! Instructions for use: Pour the rice and condiment mix from the jar into a saucepan. Then fill the jar with warm water, using the equivalent of 1 1/2, and pour into the saucepan with the mix. Bring all the ingredients to a boil. Cook for 7-8 minutes over medium heat, stirring occasionally until the water has evaporated. Drizzle with olive oil and serve immediately while hot.
Serve on its own in a dish, or try topped with Oliviers&Co Black Summer Truffles and Oliviers&Co Black Truffle Oil for the ultimate truffle experience!
Rice 69%, cream in powder, butter, Grana cheese, corn starch, egg yolk, freeze-dried summer truffle (Tuber Aestivum) 1.2% (fresh truffle equivalent: 6%), Pecorino cheese, flavors, salt