Rice, combined with dehydrated mushrooms, aestivum truffle, vegetable broth, onion, garlic, rosemary, parsley and truffle aroma.
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Traditional Risotto recipe prepared and made with rice from the Ebro Delta and combined with a variety of wild mushrooms and aestivum truffle.
The aestivum truffle is harvested during the summer. Its firm and compact meat has a characteristic and aromatic strong smell and an extremely pleasant flavor.
Traditional dish of Italian gastronomy that complements very well with grilled scallops, meat or chicken.