TRUFFLE AND LARDO DI COLLONATA RISOTTO DIY KIT
Diego Ferrari & Emily Roux, Chef Patrons of Caractère Restaurant, Notting Hill, combine their favourite Vallebona ingredients, taking you on a journey to Northern Italy
More about Caractère
'This particular combination of mushrooms and Lardo di Colonnata will definitely take you to northern Italy. One of our most cherished destinations in the world!'
CARNAROLI RICE 500G
Carnaroli rice is regarded in Italy as the best rice for risotto. The bite is much firmer than Arborio. Ours is grown in Piedmont and polished in Sardinia from a family artisan producer a few miles from the town of Oristano, on the west coast of Sardinia.
FUNGHI & TRUFFLE 90G
Our Funghi & Truffle paste is rich with chopped porcini mushrooms, black truffle and anchovies. This unique product is made in Marche and it will transform your dish.
PARMIGIANO REGGIANO 200G
Parmigiano Reggiano is a 36 month aged cow's cheese. It presents typical salt crystals and a nuttiness that you only get after 3 years of maturation. Fernando, who produces our cheese, is of the third generation of a family based 2 miles from Reggio Emilia, where best parmesan comes from.
SLICED LARDO DI COLLONATA 80G
Lardo is a type of salumi made by curing strips of the pigs back fat with rosemary and other herbs and spices. Lardo di Colonnata is cured in a marble basin. The most famous lardo comes from the Tuscan hamlet of Colonnata, where it has been made since Roman times.
Diego Ferrari and Emily Roux's recipe included to guide you through this dish
YOU WILL ALSO NEED:
Water or stock