Risotto with Black Truffle—from Principato Di Lucedio, one of Italy’s premier rice-growing estates—captures the elegance of the earthy, mushroom-like flavor of black truffle in an aromatic rice mix perfect for two.
Principato di Lucedio’s secret to capturing the flavor of truffle? Dehydrated and freeze-dried black truffle and carnaroli rice (also known as the "king of Italian rice" for its higher starch content and superb al dente texture).
How to use
Want risotto perfection every time? Use Carnaroli Rice with Black Truffle in our 5-Step Risotto recipe—and for extra goodness, don’t forget plenty of grated Pecorino Romano cheese for garnishing!
The finished risotto makes a simple yet stunning first course. Or it also makes a beautiful canvas for a little extra indulgence—top with seared scallops, sautéed mushrooms or freshly shaved black truffle.
Ingredients: Italian carnaroli rice, dried black truffle, truffle aroma
About the producer
When Napoleon Bonaparte was ceded the Lucedio Estate in 1807, it's hard to imagine he intended to spend the time and effort that its future owner, Count Paolo Cavalli d'Olivola, would spend to grow Italy's finest rice. In 1937, the Count bought the estate, increasing the property to over 400 hectares of rice fields, creating Italy’s largest rice estate. Today, his daughter, Countess Rosetta Clara Cavalli d’Olivola, oversees the restoration of the estate and the farming of the rice fields with zealousness and utmost care.
Harvested in the late summer and early fall, the rices of Principato de Lucedio are stored, with the husk and bran intact, until the last possible minute before milling and packing. The attention to detail on the Lucedio Esate has allowed them to maintain the quality which has made the estate so famous. Packaged only in cloth bags, the superfino rices are superior for classic risotto preparations.