Description
Risotto with Mushrooms and Truffle Traditional recipe prepared and made with our rice from the Ebro Delta and combined with a variety of wild mushrooms and summer truffle (Tuber aestivum).
The truffle aestivum is harvested during the summer. Its firm and compact but tender flesh has a characteristic strong aromatic smell and a very pleasant taste.
A traditional Italian dish that goes very well with steaks, meat or grilled chicken.
Preparation
Easy and quick to prepare. Just add boiling water and cook for about 15 minutes.
Net Weight : 250g, 2 – 3 portions.
