Summer Truffle Risotto

This Summer Truffle Risotto is a complete preparation built around a 69% rice base, enriched with fresh cream powder, butter, grana powder, corn starch and egg yolk - everything you need for a creamy, mantecato risotto with the velvety texture of the great trattorias of Northern Italy. Freeze-dried summer truffles Tuber Aestivum 1.2% corresponds to 6% of fresh truffle - a credible dosage, sufficient to ensure that the fragrance of hazelnut and undergrowth is present in every mouth.

Preparation takes just a few minutes: sauté a shallot steak in butter, if desired, then add the hot chicken stock and allow to absorb, stirring regularly. At the end of cooking, stir in cold butter off the heat, and if desired, add a spoonful of black truffle purée to intensify the aroma.

Served as a main course with a few Parmesan shavings and a drizzle of olive oil, or as an accompaniment to veal escalope, pan-fried Saint-Pierre or rosé duck breast: this risotto defends the fullness of a complete dish in record time.

Store in a cool, dry place. Cooking time: approx. 18 minutes according to package instructions.