Our ready to cook truffle risotto is made from Italian Carnaroli rice combined with Italian dried truffles & porcini mushrooms. It makes a decadent main meal on its own or serve along side a steak. It’s become my go-to entree when I have guests over for dinner.
It could not be easier to make. Just remember to keep stirring to avoid risotto sticking to the bottom of the pan. I actually find this very therapeutic at the end of a long day but maybe that’s just me??
700ml chicken stock
1.5 tbsp olive oil
200gm truffle risotto
100ml white wine
Knob of butter
50gm parmesan cheese
Heat the stock in a saucepan. In a separate heavy based pan (I use a Le Creuset cast iron risotto pan) heat the olive oil & add the rice & cook until all grains of rice are coated in oil.
Add the white wine & cook until evaporated. Add 1/2 cup of stock at a time. Allow the stock to absorb before adding more. Cook until all stock has been used. This will take 15-20 minutes
If the rice appears too dry add a little more stock, wine or boiling water.
Remove from the heat. Season with salt & pepper, the knob of butter & parmesan.