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.
Easy and quick to prepare. Just add boiling water and cook for about 15 minutes.
Net Weight : 250g, 2 – 3 portions.