Risotto extra black truffle + extra bag of dried truffle is for 2 to 4 persons depending on the packaging. It is a delicious party dish. Discover the creamy risotto with the typical taste of black truffle. The black truffle originates from the Minervois region and the rice comes from Marseillette. Unexpected visit? You can put this exclusive dish on the table in no time.
Preparation and tasting risotto extra black truffle: Rehydrate the truffles in the enclosed bag. Make one litre of poultry stock and keep it warm. Fry 5 shallots until lightly browned in olive oil. Add the rice and fry for 2 to 3 minutes. Deglaze with 10cl white wine. Then add the stock so that the rice is just covered. Cook for 18 minutes on a gentle heat, adding stock little by little. 1 minute before the end, mix in a knob of butter and the rehydrated truffle with its liquid. Enjoy!
- Truffle risotto with mixed mushrooms. Mushrooms and truffles are a golden combination anyway and in this creamy risotto it really comes into its own. This risotto is an excellent dish for the holidays but it can also be served on a normal weekend day.
Contains; Rice Marseillette, dried black truffle 3% and dried cèpe 2%
Get to know Pierre's delicious "Broken black truffle 25g"!
What more do we know about the black truffle?