Black Truffle Salsa and Arborio Rice

Gourmet Recipes

Black Truffle Salsa and Arborio Rice

December 4, 2015 By

Great Southern Black Truffle Salsa and Arborio Rice

The trick with cooking Arborio/Carnaroli (risotto rice) is to add the liquid in small amounts,
stirring frequently over a medium to low heat and letting the finished product rest for 10 minutes before serving.
Give it a go because the results with Great Southern Black Truffle Salsa are outstanding.

Ingredients:

  • You will need 30g of dried rice.
  • 10g butter.
  • 20g of Great Southern Black Truffle Salsa.
  • 120ml of stock per adult portion.

Method:

  1. Sweat the rice in the butter.
  2. Mix the salsa and the stock together and warn in a separate pot.
  3. Add approximately ¼ of the stock mixture to the rice (3 or 4 additions in total),
    allowing the rice to simmer gently and the liquid be absorbed before adding more.
  4. After the last addition of stock, stir and cover off the heat for 10 minutes.
  5. Season and serve.

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