Truffle Risotto with Mushroom 300g
Truffle Hill’s Black Truffle Risotto is the perfect way to experience gourmet luxury at home.
Melt butter or extra virgin olive oil in a pan and add the contents of the jar.
Mix gently to coat the rice grains and stir over medium heat gradually ladling in warm low salt chicken or vegetable stock (approx. 1.5 litres in total).
Delicious served on its own or with freshly shaved parmesan and a drizzle of truffle oil .
Use leftover mixture to create aromatic croquets or arancini coated in panko crumbs.
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- Cook as per directions on jar for a full flavoured truffle risotto.
Recipe: Arancini Balls
1 jar of Truffle Hill Risotto
1.5L stock (of choice) or
1L stock and 500ml white wine
2 cloves garlic
1 small onion
200g Cheddar cheese (grated)
150g Mozzarella cheese (grated)
1–2 Tbsp fresh parsley (finely chopped)
Pinch of salt
Sprinkle of pepper
1 cup plain flour
2 cups panko crumbs
1 cup cooking oil
(we recommend olive oil)
Cook risotto as per the directions on the jar. Serve yourself up a plate of risotto and enjoy with shaved parmesan.
To make Arancini Balls
Allow risotto mix to cool in fridge. Mix through cheddar and mozzarella cheese. Add parsley, salt and pepper. Place flour into a bowl. Beat eggs into a
different bowl and add panko crumbs
into a third bowl. Roll risotto mixture
into balls about the size of a small plum.
Coat each in flour, then dunk in eggs
and lastly coat in panko crumbs. Heat
cooking oil then shallow fry arancini
balls turning them over until crispy
golden brown. Allow to cool then enjoy!