Truffle Risotto
Rice with Black Truffle is made with few precious ingredients: summer black
truffle and parsley. This is the perfect mix for preparing a risotto dish at home, following some simple steps. The intense scent of truffle and the richness of rice make this special mix the easiest way to prepare an elegant and full of taste, first course.
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Risotto in Italy is normally a “primo” (first course), served on its own before
the main course.
Every Risotto dish follows the same standard procedure, which is basically
the following: rice is first cooked briefly in a “soffritto” of onion and butter
(or olive oi)l to coat each grain in a film of fat, called “tostatura”; white
or red wine is added and has to be absorbed by the grains. When it
has evaporated, the heat is raised to medium high and very hot stock is
gradually added in small amounts while stirring gently, almost constantly:
stirring loosens the starch molecules from the outside of the rice grains
into the surrounding liquid, creating a smooth creamy-textured liquid. At
that point it is taken off the heat for the “mantecatura” when diced cold
butter is vigorously stirred in to make the texture as creamy and smooth as
possible. It may be removed from the heat a few minutes earlier, and left to
cook with its residual heat. Properly cooked, this risotto is rich and creamy
with an intense scent of Truffles.
Ingredients: rice, parsley, flavor, summer black truffle (Tuber Aestivum Vitt.), May contain traces of wheat, soy, milk, peanuts, crustaceans.
