Risotto with Truffles


Carnaroli rice is undoubtedly the most esteemed Italian rice variety. It has a higher starch content and firmer texture than arborio, which results in a creamier risotto that is much more difficult to overcook. The grains are also slightly longer and keep their shape better when stirred.

This truffle risotto will quickly turn into a refined dish that will surprise your guests!

  • 400g


   Region of Piedmont, Italy


Fry the unwashed rice over low heat in melted butter for a few minutes until it becomes translucent.

Prepare the broth (3 to 4 times the volume of rice).

Add the broth gradually, always over low heat and mix regularly.

Cooking the risotto takes about 18 minutes.

Finish by adding grated parmesan, a knob of butter or cream for even more smoothness and cover for 2 minutes.


Carnaroli rice 98%, truffle (Tuber aestivum Vitt) 0.5%, onion, bay leaf, parsley, aroma. Contains a derivative of milk.


Store at room temperature away from heating and light sources.


Energy: 1425kJ / 341kcal

Fat: 1g

Of which saturated fatty acids: 0g

Carbohydrates: 75g

Of which sugars: 0g

Proteins: 8g

Salt: 0,2g

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