Description
Risotto with truffles – Risotto Tartufo
Harmony of flavors: A unique taste experience that combines the noble intensity of the truffle with the creamy texture of the risotto. Truffle risotto goes well with many dishes and adds a luxurious touch to any menu. It goes particularly well with tender fillet of beef, whose strong flavour perfectly complements the earthy and aromatic truffle notes of the risotto. Vegetarians will also get their money’s worth: the risotto unfolds its full elegance with sautรฉed porcini mushrooms or roasted hazelnuts. Grated parmesan and a drizzle of olive oil round off the dish, while a crisp lamb’s lettuce salad with citrus dressing and walnuts provides a fresh, contrasting side dish.
Ingredients:
- Carnaroli rice
- Summer truffle
- Flavors
Content: 450 g
Allergens: According to the list of ingredients, this product does not contain any known allergens (according to EU Regulation 1169/2011 Annex II).
Nutritional information per 100 g:
- Calorific value: 1500 kJ / 360 kcal
- Fat: 3.6 g – of which saturated fatty acids: 0.5 g
- Carbohydrates: 77 g – of which sugar: 0.7 g
- Protein: 8.0 g
- Dietary fiber: 7.3 g
- Salt: 0.35 g
Nutritional information per 100 g (prepared):
- Calorific value: 470 kJ / 110 kcal
- Fat: 1.0 g – of which saturated fatty acids: <0.5 g
- Carbohydrates: 24 g – of which sugar: <0.5 g
- Protein: 2.5 g
- Dietary fiber: 5.0 g
- Salt: 0.10 g
Preparation:
For the risotto, peel and finely dice 1 onion. Heat the butter in a pan and fry the onion until translucent. Add the rice and toast for 2 minutes. Deglaze with a little white wine and stock (or water) so that the rice is covered. Simmer over a low heat, stirring occasionally.
When the liquid has evaporated, gradually add the remaining stock (or water), stirring occasionally. Only pour in the next portion of liquid when the rice has absorbed the liquid. Cook for a total of 30-35 minutes until the rice is tender. Grate the parmesan. Finally, mix the Parmesan into the risotto and season with salt and a little pepper.
MHD: 31.07.2026
