Rice
Truffle Wild Mushroom Risotto
100% natural ingredientsVeg4.5(62 reviews)Carnaroli rice & black truffle, imported
Carnaroli rice, wild mushroom stock and shaved black truffle to finish.
Not spicy₹1,008₹1,210for 4 people · 428 g / person
28 min cook timeStandard prep · Gluten-free
Servings
Minimum 4 people per dish
From our kitchen notebook
What’s in the crate
Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.
- Carnaroli rice360 g
- Wild mushroom mix — cleaned, torn320 g
- Mushroom stock — reduced880 ml
- Truffle butter & parmesan140 g
- Black truffle — shaved to order12 g
Recipe
How to cook it
5 steps · about 28 minutes from crate to table.
- 1
Unpack and check the formula5 min
Lay out Wild mushroom mix, Mushroom stock, Truffle butter & parmesan, Black truffle and bring carnaroli rice to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
- 2
Par-boil the rice8 min
Boil the rice in salted water to 70% done — it should still snap in the middle — then drain immediately.
- 3
Layer and seal6 min
Layer the masala and carnaroli rice under the rice, scatter wild mushroom mix, mushroom stock, truffle butter & parmesan, black truffle on top, cover tight.
- 4
Dum on low heat10 min
Cook on the lowest flame so the steam finishes the rice without catching at the base.
- 5
Rest, season and serve3 min
Rest 3 minutes off the heat, taste for salt, then serve hot. Keep it mild — no extra chilli needed.