Truffled Risotto 300g

Description

Harvested fresh in the middle of winter – when the aroma is at its best – then within hours freeze dried to maximise the fullness of the tuber melanosporum. Our black truffle is combined with mushrooms and arborio rice – for an easy meal you can enjoy at home, with flavours usually reserved for restaurants.

Cooking Method:

Add 1 tablespoon of butter and 1.5 tablespoons of extra virgin olive oil into a pan. Saute a clove of crushed garlic with 1/2 a small, diced onion. Add the risotto mix. Slowly add 1 cup of wine (white or red) or water. Gradually add 1 litre of boiling chicken broth or vegetable stock, allowing each ladle to be absorbed before addin the next. Stir constantly, cooking for approximately 20 minutes on a medium heat. For maximum excitement – shave a small amount of fresh truffle (when available), or Tamar Valley Truffled Pure Tasmanian Olive Oil over the top to serve. Alternatively, a slight sprinkle of Parmesan cheese is a classy Italian addition.