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!
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
400g (40€/kg)
