Black Truffle Risotto

Experience the rich, earthy flavours of our Truffle Risotto, made with Carnaroli rice, dried mushrooms, and summer truffle. An elegant starter or side dish for a special dinner.

• Net Weight: 170 g
• Packaging: Plastic packaging
• Ingredients: Carnaroli rice, dried mushrooms, dried summer truffle, seasoning

Cooking Instructions

• Serves: 2 as a starter or side
• Prep: 5–10 minutes / Cooking: approximately 25–30 minutes

You Will Need

• 1 × 170 g packet of Truffle Risotto mix
• 600 ml low-sodium vegetable or chicken stock, plus extra hot water if needed
• 1 small shallot, finely chopped
• 1 tablespoon olive oil
• 30 g unsalted butter, divided
• 60 ml dry white wine
• 40 g Parmesan, finely grated
• Salt and freshly ground black pepper, to taste

Method

1. Warm the stock. Bring the stock to a gentle simmer in a separate saucepan and keep hot over low heat.
2. Soften the shallot. Heat the olive oil and 10 g butter in a heavy-based saucepan over medium-low heat. Add the shallot and cook for 3–4 minutes until softened.
3. Add the risotto mix. Empty the entire packet into the pan and stir gently for 1 minute.
4. Add the wine. Pour in the wine and stir until mostly absorbed.
5. Gradually add the stock. Add approximately 100 ml hot stock and maintain a gentle simmer, stirring frequently. Continue adding stock a ladle at a time as it is absorbed, keeping the rice moist. Cook for approximately 18–22 minutes, until the rice is tender with a slight bite and the mushrooms have softened. You may not need all the stock. If more liquid is needed, add hot water a little at a time.
6. Finish off the heat. Remove from the heat and stir in the remaining 20 g butter and Parmesan. Add a splash of hot stock or water if needed for a loose, creamy consistency.
7. Rest and serve. Let stand for 1–2 minutes. Taste and adjust the seasoning before serving immediately.

Optional finish: Add a few drops of truffle oil just before serving, to taste.