Truffle flavoured rice

Ingredients: Carnaroli rice, dried mushrooms (Agaricus bisporus), dried summer truffle (Tuber Aestivum Vitt.) 0.3%, flavouring.

Storage: Store at room temperature shelter from light and heat source.

How to use: Lightly toast the rice and finish the cooking with broth or water adding a ladle at a time, as the liquid is absorbed, continuing to stir regularly.

Product shelf life: 18 months

Nutritional values per 100g:

• Energy value: 344 kcal
• Fat: 1.62 g (of which saturated fatty acids 0.52 g)
• Carbohydrates: 74.80 g (of which sugars 0.60 g)
• Protein: 7.15 g
• Salt: 0 g

Truffle Risotto with Peas, Green Beans, Burrata and Truffle Honey

Ingredients for 2 people:

• 170 g of truffle risotto
• 100 g of fresh peas (already shelled)
• 100 g fresh green beans
• 1 burrata (125 g)
• 20 g of truffle honey
• Butter to taste
• Grated Parmigiano Reggiano to taste
• 400 ml vegetable broth or water
• Salt and pepper to taste

Procedure:

1. Wash the green beans and peas well, blanch them in plenty of salted water, then drain them and cool them in iced water.
2. Prepare the truffle risotto by gradually covering it with the broth and stirring often.
3. Halfway through cooking, add the vegetables and finish cooking.
4. With the heat off, stir in the butter and Parmigiano Reggiano.
5. Arrange the rice on a plate, place the burrata on top and finish with a drizzle of truffle honey.

Advice:

For a more intense flavour, add a sprinkling of black pepper or a few flakes of fresh truffle before serving.

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