ruffle Flavored Risotto Mix enriched with the rich taste of Porcini Mushrooms.
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Restaurant-style truffle and porcini risotto served as an elegant first course
Truffle and porcini risotto finished with butter and Parmigiano-Reggiano

How to Use

  1. Toast the mix in 1–2 Tbsp olive oil or butter for 1–2 minutes.

  2. Gradually add 700–800 ml (3–3½ cups) hot water, stirring frequently.

  3. Cook until the rice is creamy and al dente (about 10 minutes).

  4. 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 for best aroma and flavor.

Ingredients

Ribe Rice (94% – Origin Italy), Dehydrated Summer Truffle (Tuber Aestivum Vitt. 3%), Dried Porcini Mushrooms (Boletus Edulis 1%), Carrot, Celery, Shallot, Parsley, Natural Flavors.