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Porcini mushrooms are delicious combined with white truffles: you can savor both of these ingredients in this risotto. What a gorgeous spread!
Preparation: bring to a boil 3 cups of water with two tablespoons of extra virgin oil. Stir in the content of the package, cover and simmer until the water is completely absorbed. Alternatively cook this one-pot risotto as a traditional risotto, gradually adding water or broth during cooking until desired texture is reached. Add white truffles oil before serving.
Suggestions: during cooking add 2 anchovy fillets. For a creamier risotto, add 2 or more tbsp of your favorite grated cheese or some cream/butter once cooked.
Wine-paring: Sangiovese di Romagna DOC or any other light-bodied red wine.