Truffle Risotto

Serve it alongside tender slices of roast veal, top it with a poached egg, or enjoy it with buttery leeks or your favorite roasted root vegetables.

Yes. Prepare the risotto with the oil and water or stock as usual. Butter and Parmigiano are not required, but we recommend both for the richest, creamiest finish. If you prefer, you can use olive oil in place of the butter for a lighter finish.

Yes! Each pouch serves 2–3. For one portion, use half the pouch, 350 ml of water or stock, and ½ tablespoon of oil. Stir the dry mix well before dividing it to help distribute the ingredients evenly. Follow the usual cooking instructions, checking the rice toward the end. If it is still too firm, add a splash of hot water or stock and continue cooking until tender.

Yes. The risotto may be a little thicker and less al dente the next day, but we still happily eat ours then. Refrigerate it promptly in a covered container and use within one to two days. Add a splash of water or stock and reheat, stirring, until steaming hot throughout. Only reheat once.

Keep the unopened dry mix in a cool, dry cupboard, away from heat and moisture.

Once opened, reseal the package tightly or transfer the mix to an airtight container. Keep it in a cool, dry cupboard and use it by the best-before date.

Once cooked, refrigerate any leftovers promptly in a covered container and use them within one to two days.

Yes. For a creamier risotto, add extra hot water or stock a splash at a time while stirring toward the end of cooking. You can also finish it with butter, Parmigiano, cream, or plant-based butter, cream, or cheese.

For a firmer risotto, use only the listed amount of liquid, stop cooking as soon as the rice is al dente, and let it rest briefly. It will thicken as it sits.