The truffle risotto, without any preservatives, colouring agents or artificial addittives, is very easy to prepare.
Made with Carnaroli rice, the cooking time for 300 gr risotto is 18 min.
Sautè content with 1 tbsp butter or olive oil in a heavy saucepan over medium-high heat. Add 1/3 cup dry white wine to taste. Let the wine evaporate and add boiling water (800 ml). Stir and cook for 15/17 minutes. Remove from the heat and add grated parmesan cheese and butter and salt to taste.
ingredients: Carnaroli rice, Italian black truffle (tuber aestivum), onion, aroma.