How to Use
Toast the mix in 1–2 Tbsp olive oil or butter for 1–2 minutes.
Gradually add 700–800 ml (3–3½ cups) hot water, stirring frequently.
Cook until the rice is creamy and al dente (about 10 minutes).
Finish off the heat with a knob of butter and grated Parmigiano-Reggiano.
Chef Tip: A teaspoon of truffle butter or truffle oil at the end boosts aroma and depth.
How to Store
Store in a cool, dry place. Once opened, reseal tightly and use promptly to preserve aroma and flavor.
Ingredients
Ribe Rice (97% – Origin Italy), Dehydrated Summer Truffle (Tuber Aestivum Vitt. 3%), Carrot, Celery, Shallot, Parsley, Natural Flavors.
