Truffle-flavored Risotto

Maison de la Truffe Risotto Saveur Truffe is a remarkably sincere, aromatic, ready-to-heat dish: a rice and a truffle. al dente cooked in a base of cream, onion, déchaloôte and concentrated white wine, grated cheeses and poultry stock, enriched with 2.1% of broken summer truffles Tuber Aestivum and a truffle juice that deeply perfumes each grain of rice. Two generous portions of 175g each, for a complete meal in minutes.

The simultaneous presence of truffle chips and juice is the key to its aromatic profile: the chips give visual presence and chewiness; the juice perfumes the creamy sauce as a whole, ensuring that every bite expresses the nutty, undergrowth aroma of Tuber Aestivum. Olive oil and white wine concentrate provide the Mediterranean notes that round out the whole.

Reheated in a bain-marie in 8 minutes or in the microwave in 3 minutes, it is served immediately on warm plates with a drizzle of olive oil, a few shavings of Parmesan and a pinch of fleur de sel. It goes well with veal escalope, pan-fried filet of St Pierre or on its own, with a green salad with truffle mustard vinaigrette.

Contents: 350g (2 portions). Store between 0°C and +4°C. Consume within 24 hours of opening.