Product Information
Truffle Hill's Black Truffle Risotto with Mushroom brings restaurant-quality luxury to your home kitchen. This premium risotto blend combines carefully selected rice with black truffle and mushroom, creating a sophisticated base for an effortlessly elegant meal.
Transform this convenient jar into a sumptuous dinner for four, or get creative with leftover mixture by crafting crispy truffle arancini. Simply add butter or olive oil, gradually stir in warm stock, and finish with freshly shaved parmesan and a drizzle of truffle oil for a truly indulgent dining experience.
300g
Ingredients
Spanish arborio rice, dehydrated field mushrooms, black Perigord truffle (Tuber melanosporum) (1%), olive oil, stock powder (sea salt, maltodextrin, sugar, natural flavours, yeast extract, dehydrated vegetables (onion & celery), disodium gluanylate & insonate, vegetable oil), salt, truffle flavour, herbs, spices
Manufactured on premises that also handles peanuts, tree nuts and sesame seeds.
About the Maker
Truffle Hill was established in 1997, when a small group of family and friends invested into a dream to produce and share Australia's fresh Black Périgord Truffles with the world. This dream became a reality at the heart of Western Australia's in the town of Manjimup; and became Western Australia;'s first commercial truffière. The first distinctly aromatic truffle was unearthed on the 28th of July 2003 with a perfect black truffle weighing 168 grams.
Today, surrounded by vineyards, orchards and majestic rolling hills, the Truffle Hill estate has become known as the finest producer of black truffles in the Southern Hemisphere. A testament to the hard work, passion and their overall philosophy of excellence. The truffière comprises over 40kms of rows of hazel trees and oaks, the host trees for the truffle fungus. A further 20kms of rows have been established in recent years.
Origin
Made in Manjimup WA
