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Risotto al Tartufo

In stock
£36.00
Risotto al Tartufo
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INDULGE IN THIS DELICIOUSLY
RICH BLACK TRUFFLE RISSOTTO

 
Method: 
 
1. Make a stock with 500ml of boiling water and 2 stock cubes.
 
2. Over a low heat, sweat a chopped onion and diced garlic in six spoons of olive oil.
 
3. Add 75g per person of rice and a good splash of white wine; let it reduce.
 
4. Add one ladle of stock at a time, waiting until the rice has absorbed the liquid but keep stirring.
 
5. When the rice is cooked al dente add in about 6 black truffle slices per person.
 
6. Now stir in a generous handful of parmigiano and 15g of butter per person, then season and serve topped with more parmigiano.
 
Contents for 2: 500g Carnaroli rice, 25g Black Truffle Slices, 100g parmigiano Reggiano and your recipe card.
 
Contents for 4: We’ll send you an extra 100g of parmigiano.
 
Contents for 6: We’ll send you an extra 200g of parmigiano and extra 25g of Black Truffle Slices.
 
You’ll need: Two vegetable stock cubes, 1-3 onions, 1-3 garlic cloves, olive oil, white wine and butter.
 
Tip: The butter creates an irresistible silky finish.
 
Time: 15 minutes.
 
Wine: We recommend A Mano’s Primitivo di Puglia.
 

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