Risotto with Boletus and Truffles

Risotto with Boletus and Truffles

from La Alacena de Aragón

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Great combination of flavors, textures and aromas in every bite. When enjoying this dish we find a first impact, the unmistakable aroma of black truffle, then we move to a unique texture, rice "al dente" primary characteristic of a good risotto and finally the powerful flavor of boletus softened in turn by the set of vegetables and poultry, which make up the broth.


La Alacena de Aragón

La Alacena de Aragón
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Preparation of Risotto with Boletus and TruffleHow to use: Heat all the broth in a casserole, 10 cm in diameter. When it starts to boil add the 90 g of rice and stir a little. Simmer for about 15 minutes. Remove the casserole from the heat before all the broth is consumed. Leave to stand for 2 minutes and serve.
We present it in a "DUO" package, consisting of two tins, one of rice, and another of broth with chopped boletus.

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Tuesday, 05 December 2023

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