Size:	One 2.2lb bag of Vialone Nano Rice One 2.11oz bottle of Natural White Truffle Oil One 2oz bag of Dried Porcini Mushrooms One 1gram jar of Persian Saffron Threads
Features:	Vialone Nano Rice - Vacuum Packed Truffle Oil – All Natural (No Chemical Ingredients) Porcini Mushrooms – Wild, Hand Foraged, Sliced Saffron – 100% Pure, Sargol Grade, Certified Kosher, No Artificial Colors
Origin:	Rice & Truffle Oil: Italy Dried Porcini Mushrooms: US Pacific Northwest Saffron: Afghanistan

This kit is a great gift for your favorite risotto enthusiast (or yourself).  It contains all the hard to find, top quality dry goods you need to create several delicious risotto batches and variations. Just add chicken or vegetable stock, white wine, finely minced onion, and parmesan cheese! 

The included flavoring ingredients (saffron, truffle oil and porcinis) are all quite potent and are intended to be used separately, rather than together, so there should be plenty left for other dishes or experimentation with other rice varieties once the vialone nano has been used up.  They also last a long time in your cupboard.

Included:
Vialone Nano Rice
The question of which rice variety makes the finest risotto is the subject of ongoing debate, but many Italians feel Vialone Nano is the correct answer.  It releases more starch, creating an exceptionally smooth, ultra-creamy risotto that is particularly prized in the Veneto region.

Dried Porcini Mushrooms
Wild porcinis are valued for their meaty texture and great depth of flavor, and pair exceptionally well with parmesan cheese.  They can be reconstituted and added to risotto to give it body.

Saffron Threads
Saffron, one of the world’s most precious spices, is used in some of the most luxurious risotto recipes (especially Risotto Milanese).  It has a pungent, earthy-bittersweet flavor and adds a vibrant yellow color to food.

White Truffle Oil
Selezione white truffle oil is the perfect finishing touch for many risotto recipes (especially “plain” Risotto alla Parmigiana).  Drizzle a little on just before serving and let the warmth of the cooked rice awaken the swoon-inducing aroma and flavor of white truffles.

Store risotto rice, truffle oil, dried porcinis and saffron threads in a cool, dry place (typically a cupboard or pantry).

Risotto is really a technique rather than a recipe.  Once you master the basic method (see How to Make Risotto), it’s easy to embellish and modify it however you choose. 

Truffle oil, porcinis and saffron each impart very different, delectable flavors.  We recommend using them in separate batches of risotto rather than combining two or three of them.

Here are some basic tips for using the flavoring ingredients included in this kit:

White Truffle Oil
White truffle oil is a very potent finishing ingredient.  Make your risotto and then drizzle on just a little bit of truffle oil just before serving it.

Dried Porcini Mushrooms
Dried porcinis need to be reconstituted or ground before adding to risotto (How to Reconstitute Dried Mushrooms).  Rehydrating porcinis turns the soaking water into an incredibly flavorful broth that can be strained and used as a substitute for some or all of the stock called for in traditional risotto recipes.  Alternatively, you can soak the mushrooms in the stock you’re planning on using for your risotto to impart extra flavor.

Mincing the reconstituted porcinis into tiny pieces will spread their flavor throughout your risotto more evenly while also not interfering with its creamy texture.  Try sautéing them in butter briefly before adding them to the rice near the end of the cooking process.

If you want to introduce another complimentary flavor to your porcini risotto, try adding a little finely grated lemon zest or just-squeezed lemon juice.

Saffron Threads
Saffron threads need to be ground or steeped in hot liquid prior to adding them to risotto. See How to Use Saffron for tips.  When chefs make risotto with saffron, they often steep a pinch in some of the hot stock and then add it (with the stock) to the rice when it’s almost finished cooking. 

This saffron is the highest grade and thus particularly potent, so you may need less than most recipes call for.  It does not need to be toasted prior to use.

Saffron risotto is often paired with braised osso bucco in Italy (traditionally veal osso bucco), but it can also be served by itself or with lamb, seafood, or poultry.

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