Risotto with ceps and summer truffle Plantin 200g

Risotto with ceps and summer truffle Plantin 200g


Ce risotto pour 2/3 personnes est composé d'un riz carnaroli, de cèpes déshydratés, de truffes d'été déshydratées et d'huile d'olive à la truffe blanche.


Nothing could be easier: pour the contents of the pot into a saucepan, then fill the same pot (which is now empty) with water and add it to the rice, repeat the operation twice and bring to a boil while stirring. As soon as the pot is boiling, start cooking on low heat for 20 minutes, let it rest for 1 to 2 minutes and add the olive oil.In 20 minutes, the five-star dinner is ready.

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