Risotto with Mushrooms and Truffle


Availability: In Stock

Rice, dried mushrooms, truffle aestivum, vegetable stock, onion, garlic, rosemary, parsley and truffle aroma.

Dish prepared for cooking.

Shelf life: 24 months

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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.


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Risotto with mushrooms and truffles
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