Maison de Garniac selects truffles mainly from France’s south-east producers. The rice is from Camargue (Gard).
Heat the butter, add a chopped white onion and fry it very slowly. Add the risotto for about 30-40 minutes and keep stirring it with a chicken stock and a glass of white wine (stock: 3 times the volume of rice). Remove it from the heat and add the mascarpone and parmesan. Stir well.
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