"Use these ingredients--and the recipes I've included--to make the creamiest wild mushroom risotto with white truffles ever! And you'll use the same ingredients to make Pasta with Mushrooms, Pancetta, and Peas and and the most incredible, velvety mushroom sauce for grilled steaks!" - Chef Sergio Vitale
RECIPES INCLUDED: Chef Sergio Vitale's Wild Mushroom Risotto with White Truffles; Pasta with Mushrooms, Pancetta, and Peas; Mushroom Steak Sauce
Acquerello Aged Carnaroli Rice Carnaroli rice is the type of rice preferred by chefs and connoisseurs for making the creamiest risotto. Acquerello rice is aged for at least one year in refrigerated silos, developing a rich starch that is more stable and flavor enhanced. Thanks to a patented process, the rice germ is absorbed in the grains, giving Acquerello rice all the nutritional values of brown rice. And, this is the only rice in the world whitened with a helix, a gentle method which leaves the grain intact—so there are no broken grains of rice.
Beretta Arborio Rice The most famous of Italian risotto rice varieties, Arborio is named after the town of the same name in the Po Valley in the Piedmont region of northwest Italy. Short grained and full of starch, this rice has great absorption qualities that produce a creamy sauce and a toothsome texture in your risotto. Arborio is also excellent for making fried rice croquettes.
Forest Blend Mushrooms We’ve packed a full pound of dried wild mushrooms in this box for you… enough to last for a very long time! Steep these dried mushrooms in hot water to create mushroom broth with reconstituted mushrooms for pasta and risotto. Chef Sergio has included his favorite recipes using these mushrooms!
Pecorino Cream with White Truffle Savitar’s passion for truffle products was born in the splendid Tuscan countryside in 1987. This soft and velvety cream is made with pecorino cheese and the highly prized and extremely rare (and expensive!) white truffle. Excellent for risotto and pasta, perfect also with potatoes and as a substitute for the classic fondue. Just heat it in a pan and spread it on croutons to enjoy its creaminess.
Mushrooms, Truffles, and Risotto... oh my!