Mushrooms and Truffle Risotto

Traditional recipe prepared and carried out with our rice from the Ebro Delta and combined with a variety of wild mushrooms and truffle risotto aestivum collected from the Pyreenes.

The truffle aestivum is harvested during the summer. His firm and compact but tender flesh has a distinctive and strong aromatic odor and a very pleasant flavor.

Traditional dish of Italian cuisine that goes great with scallops, beef or grilled chicken.