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NET WT 100g/ 3.52 oz
EAN CODE: 8056324990116
COLOR:Balls of various sizes black in the colour. Wrinkled and thick. skin.
INGREDIENTS: Summer truffle ( Tuber aestivum Vitt. ) 80%, water, salt.
USEFULL INFORMATIONS: Use in the same way as the fresh product, preferably by gently frying in extra virgin olive oil and a crushed garlic clove, making sure the preserving juice is used too,, either on its own or integrated with champignon mushrooms, extra virgin olive oil or butter Use preferably by intergrating with other sauces and/or creams made of truffle. As a condiment for first pasta courses; omelettes, meats crostini,for pasta or meat dishes.
TASTE: Delicate and light taste of summer truffle.
PRESERVATION: Months room temperature. Store at room temperature far from direct light and heat sources.
AVERAGE NUTRITIONAL VALUES PER 100 g: Energy 219 Kj 53 Kcal / Fat 1.9 g (of wich satured 0 g ) / Carbohydrate 0,2 g ( of wich sugar 0,2 g ) Protein 4.6 g / Fiber 8.1 g / salt 0.3 g
| Truffle type | Summer Truffle ( Tuber aestivum Vitt. ) |
|---|---|
| Preservation | in brine |
| Net weight | 100 gr |
| Suggested servings | 4-6 portions |
| Product type | Whole truffle |
| Pack | jar |
Ingredients:
-320g Carnaroli or Arborio rice
-1 shallot, finely chopped
-2 tablespoons butter
-1 litre vegetable or chicken stock, hot
-60ml dry white wine
-30g whole summer truffle from Bernardini Tartufi
-50g grated Parmesan cheese
-Salt and pepper to taste
Procedure:
- Prepare the stock and keep it hot over a low heat.
- In a large frying pan, melt 1 tablespoon of butter over medium heat. Add the chopped shallot and fry until transparent, this will take about 3-4 minutes.
- Add the rice to the pan and toast it for about 2-3 minutes, stirring continuously, until the grains become translucent.
- Pour the white wine into the pan and stir until the wine is completely absorbed by the rice.
- Start adding the hot broth one ladle at a time, stirring the rice and adding more broth only when the previous one has been absorbed. Continue this process for about 18-20 minutes, or until the rice is al dente and has a creamy consistency.
- Meanwhile, grate the whole summer truffle using a wide-hole grater. Set aside a small amount of grated truffle for garnishing the dish, and add the rest to the risotto, stirring gently to evenly distribute the truffle flavour.
- Once the rice is cooked to the desired point, remove the pan from the heat and add the grated Parmesan cheese and the remaining tablespoon of butter. Stir well until the cheese and butter have completely melted into the risotto. Taste and adjust the salt and pepper if necessary.
- Serve the risotto hot, garnishing each plate with a generous sprinkling of grated summer truffle. You can also add a drizzle of extra virgin olive oil for a finishing touch.
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