Truffle Risotto to bring to your table a touch of royal Piedmontese cuisine.
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Suggestions: brown the rice in a pan with a drizzle of oil, a pinch of salt, pepper and onion. Pour one liter of hot water; add, then, during cooking, two tablespoons of vegetable broth. When cooked, let it stand in a knob of butter a few minutes before serving. Add to taste Parmesan cheese.
Ingredients: Rice Roma, aromas, black truffle (Tuber aestivum Vitt) min 2%
it may contain traces of lactose.
Cross Contamination: Cereals, Peanuts, Soya, dried nuts, celery, sesame seeds, mustard, milk, sulfites (present in raw materials such as garlic and onion)
Best before: 18 months from date of manufacture.
Store in a cool, dry place away from heat and direct light
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