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Porcini mushrooms are delicious combined with white truffles: you can savor both of these ingredients in this risotto. What a wonderful spread!
Preparation: Cook as you would a traditional risotto, starting with the rice and gradually adding water or broth. Alternatively, bring to a boil 3 and ⅕ cups (0.75 Liter) of water with two tablespoons of extra virgin oil and add the rice then. Stir occasionally, cooking until the water is completely absorbed. Optional: add white truffles before serving.
Useful tips: try it with a couple of anchovy fillets (add them while cooking).
Wine-pairing: Sangiovese di Romagna DOC or any other light-bodied red wine.
Net Weight: 200g (7oz)
Origin: Product of Italy
I used this as a base for a one pot dish with mild Italian meatballs, baby portobello mushrooms, green pepper, green peas and Vodka Sauce.
The included herbs and spices were the perfect blend for this dish. I did not use the truffle oil though, saved it for crustinis.