Risotto gift set
- A gift set for truffle lovers
- Containing the ingredients to make a tasty risotto
- And appreciate the perfumes of the truffle
A box that will allow you to make a delicious risotto with parmesan cream and truffle in no time, using high quality ingredients.
It will be your best ally for entertaining or to offer to truffle lovers.
In an Oliviers & Co:
1 pack of carnaroli rice 500g
1 parmesan and truffle cream 90g,
1 oil flavored with black truffle,
< p>To complete, you will only need butter, chicken stock and shallots.
Name: RICE A RISOTTO CARNAROLI
Net quantity: 500G
Origin: Product of Italy
Special storage conditions: Vacuum-packed product to be kept cool after opening for longer storage
Name: CREAM WITH PARMIGIANO REGGIANO & WITH SUMMER TRUFFLE
Net quantity: 90G
Origin: Product of Italy
Ingredients: Crème fraiche (Milk), Parmigiano Reggiano PDO cheese 31% (milk, salt, rennet), milk, butter (milk), summer truffle (Tuber Aestivum) 2%, thickener: corn starch, aroma
Special storage conditions: Store in a cool & away from the heat
Name: Specialty based on 99.75% flavored Olive Oil
Net quantity: 50 ml
Origin: Product of Italy
Ingredients: Extra virgin olive oil 99.75%, black truffle flavor 0.25%,
Special storage conditions: Store away from heat and light
At Oliviers&Co
Daily olive oil
2 tsp olive oil & white truffle
Parmesan cream with truffle
Pepper
1 cup of risotto rice
At the market
4 cups of chicken broth
1 onion, diced
1 page of Laurier
1 branch of Thyme
1/4 cup dry white wine
1/2 cup parmesan
EXECUTION
In a small saucepan with a fire, you can add the chicken broth to the boil.
In another saucepan, you can make 2 tbsp. The olive oil and the oil will return the onion just as the oil tends to be translucent.
Add the bay leaf and thyme and cook until fragrant, about 1 minute.
Add the risotto to the grill and grill it slowly, using the olive oil, after about 3 minutes.
Slowly add the wine and stir until it evaporates. Remove the bay leaf and thyme. Add just enough hot broth to cover the rice and stir constantly until the broth has been absorbed. Continue adding stock, stirring frequently, until the rice is tender but firm and the mixture is creamy.
Take away your fire.
Incorporate the parmesan, the olive oil & black truffle and the crème de parmesan. Season with pepper.
Serve the risotto immediately in the individual bags. Finish with a drizzle of truffle oil and grated parmesan.
