Risotto with summer truffles

Creamy Truffle Risotto with Genuine Summer Truffles

Risotto with Summer Truffles by Casale Paradiso is a pre-mixed blend of Italian Carnaroli rice with real summer truffles and porcini mushrooms. In about 16 minutes, it transforms into a creamy truffle risotto. No fleeting artificial flavor, but delicate mushroom aroma from the Abruzzo region.

Risotto with Summer Truffles prepares a creamy truffle risotto for you in just over a quarter of an hour and is the easy route to a little midweek feast. For this, Casale Paradiso from the Abruzzo region combines Carnaroli rice (98 percent) with summer truffle, porcini mushrooms, parsley, and chives. All you need is olive oil, broth, and a little patience at the stove. Be surprised by how much truffle can live inside a single bag.

Earthy, nutty, with a fine truffle scent

As soon as it starts simmering, a warm, earthy truffle scent rises from the pot, joined by the nutty aroma of porcini mushrooms. Earthy, nutty, delicate—that is how the dish announces itself before the first spoonful even hits your mouth.

On the palate, the truffle risotto is creamy and well-rounded; the Carnaroli rice stays al dente and releases the starch that makes the dish so velvety. Summer truffles and porcini mushrooms work together—the former delicately earthy, the latter robustly woody. A hint of garlic holds it all together. If you like, stir in cold butter and freshly grated Parmesan at the end, and it becomes truly luscious.

A small luxury alongside steak or a poached egg

Risotto with Summer Truffles goes with everything that deserves a bit of celebration, from beef steak to a poached egg. It serves as both a side dish and a main course, depending on your appetite, turning an ordinary Wednesday into a special occasion in no time.

It shows its most elegant side alongside a quickly seared beef steak or a pot roast with Barolo, and works just as well on its own with a slice of air-dried Parma ham. Top it with a poached egg and some Fontina or Parmesan, and your small luxury is complete. Add a glass of Barbera, and your evening is saved.

If you prefer it purely plant-based, omit the cheese and stir in a spoonful of good olive oil instead; it makes the plate just as velvety and round. Also, take a look at our other risotto and pasta specialties if you are planning an Italian menu and serving one course after another.

Carnaroli from Abruzzo, since 1994

Behind the blend is Casale Paradiso, a family business from Chieti Scalo in the Abruzzo region, founded by Nicola Mammarella in 1994. Since then, much of their focus has been on high-quality rice and the ingredients that season it, just as Nicola has done from the very beginning.

The base is Carnaroli rice, considered the king of risotto among Italian varieties because its grains absorb plenty of liquid while maintaining their bite. Casale Paradiso mixes the rice with dried summer truffle, porcini mushrooms, and herbs, filling it into a 300-gram bag, perfect for 2 to 4 plates. This saves you the chopping while still giving you a risotto with character.

The preparation is a peaceful affair: Sauté the mixture in olive oil, gradually add about 1 liter of broth, and stir until the rice is creamy. You can find more specialties from Casale Paradiso with us, such as their aromatic sea salts. And if you’re in the mood for the forest, try the Risotto with Porcini Mushrooms next. Buon appetito.