This risotto captures the wonderful umami flavor of black truffle. Its distinct aroma pairs excellently with any grilled protein or seafood dish.

1 Heat 2 tbsp. of oil in a saucepan over low to medium temperature. Empty the contents of the package into the pan and stir for 1 min. Add half a cup of water or white wine while stirring and let evaporate. 2 On low to medium heat, add 600ml of hot water little by little & stir regularly as the water is absorbed (it is not necessary to add broth). The risotto will be ready after approximately 14-17 minutes (or when the desired creaminess and texture is achieved). 3 Remove the pan from the heat and add 1 tbsp. of butter and a generous amount of grated parmigiano cheese. Buon appetito!

Carnaroli rice , vegetable broth (salt, cornstarch, yeast extract, hydrolyzed vegetable proteins from soya, dehydrated vegetables (onion*, celery*, carrot*, parsley*), extra virgin olive oil 3%, spices) , emmental *, onion*, truffle flavoring, powdered truffle, black truffle* (tuber aestivum) (0.2%). *Dried ingredients. May contain traces of cereals containing gluten and soy.