Black Summer Truffle Rice
This truffle risotto from Muccini combines the delicateness of the carnaroli rice with the unmistakable flavour of truffle.
PREPARATION: Heat contents with 1 tbsp of olive oil in heavy saucepan over medium-high heat. Add 1/3 cup wine (75 ml) and stirring all the wine should boil off. Add 2 2/3 cups boiling water or vedetable broth. (650-750 ml). Do not cover. Cook 15/17 minutes, stirring occasionally. It is done when tender but firm to the bite. Remove from the heat and add grated parmesan cheese and butter. Mix well and stand for a few minutes until creamy before serving.
MICROWAVE: Add 2 ½ cup of cold water or vedetable broth to contents, cook for 15 minute at, 660 W, stir, add grated parmesan cheese and butter and serve.
HISTORY: From the Apennine woods of Acqualagna, our company collects truffles, the most precious wild fruit of these lands, and transforms them into refined gastronomic specialities to rediscover, every day on the table, the flavours of the Marche's culinary tradition.
Acqualagna is now famous throughout the world as the Capital of the "Fresh Truffle all year round", a real world crossroads for truffle production, trade and tasting: only Acqualagna can boast such a diversified territorial collection of the 9 existing types of truffle. Not only that, the Magnatum Pico of Acqualagna, together with that of Alba, is the only one to enjoy a denomination of origin: the prized white truffle can only be from Alba or Acqualagna.
INGREDIENTS: Black Summer truffle (Tuber Aestivum Vitt) 1%, Carnaroli rice, Flavour.
36 in stock