Cook the rice for 15 minutes, gradually adding 1 liter of broth; adjust with two pinches of salt and two tablespoons of extra virgin olive oil. Serve hot with the addition of Parmesan cheese and parsley.
Store in a cool, dry place.
Ingredients: Arborio rice, black summer truffles (Tuber aestivum Vitt) 3%, dehydrated onion, curry, and flavourings.
RS002-B
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A seemingly gourmet dish, this truffle risotto is pretty simple to put together, and the black truffle flavour sends it out of this world!