Risotto with truffle
Tuber Aestivum Vittad.
Top-quality superfine rice with dried truffle flakes, vacuum-packed. A must-have dish of Italian cuisine, whose aroma, flavor, and creaminess will delight your guests or customers.
Packaging
Plastic bag.
Ingredients
Carnaroli rice, dried mushrooms (Agaricus bisporus), dried summer truffle (Tuber aestivum Vittad.), flavoring.
Instructions for use
Lightly toast the rice and finish cooking with broth or water, adding a ladleful at a time as the liquid is absorbed, while stirring regularly.
Storage
Store at room temperature, away from light and heat sources.
Shelf life
18 months.
Recipes
Truffle risotto SACCHI with peas, green beans, burrata, and truffle honey SACCHI
Serves 2
- 1 bag of 170 g of truffle risotto SACCHI
- 100 g of fresh peas (already shelled)
- 100 g fresh green beans
- 1 burrata (125 g)
- 20 g of truffle honey SACCHI
- Butter to taste
- Grated Parmigiano Reggiano cheese to taste
- 400 ml vegetable broth or water
- Salt and pepper to taste
Method
Wash the green beans and peas well, blanch them in a pot with plenty of salted water, then drain and cool them in ice water. Next, prepare the truffle risotto SACCHI by gradually covering it with broth and stirring often; when it reaches halfway through cooking, add the vegetables and finish cooking by stirring in butter and Parmesan off the heat. Place the rice on a plate, top with burrata, and finish with a drizzle of Bianchetto truffle honey SACCHI.
Enjoy!