{"id":7077050947,"title":"Urbani Black Truffle Oil 250ml","handle":"urbani-gocce-di-tartufo-nero","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/EJFvqDSyWkM?rel=0\u0026amp;controls=0\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e250ml\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewinter black truffle\u003c\/strong\u003e, the renowned Tuber melanosporum vitt, gives this oil the peculiarity of a known and unmistakable fragrance.\u003c\/p\u003e\n\u003cp\u003eIt's ideal on spaghetti, for meat and also for nice and simple toasted bread, it's a priceless substitute to the real black truffle used in all the typical recipes, especially for salads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuantities of product recommended\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eper portion: 1 teaspoon (5gr).\u003cbr\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Olive-oil, black truffles aroma (Tuber melanosporum vitt), black truffle.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3 class=\"post-title entry-title\" itemprop=\"name\"\u003eBLACK TRUFFLE AND MUSHROOM RISOTTO\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/Risotto5_large.jpg?v=1501494808\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e32 oz low sodium chicken broth\u003c\/li\u003e\n\u003cli\u003e1 tbsp. butter\u003c\/li\u003e\n\u003cli\u003e2 tbsp. extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp. shallot, minced \u003c\/li\u003e\n\u003cli\u003e1 c. arborio rice\u003c\/li\u003e\n\u003cli\u003e1\/4 c. white wine {I used Pinot Grigio because who actually cooks with wine and doesn't drink it too?}\u003c\/li\u003e\n\u003cli\u003e1\/2 c. shiitake mushrooms, stems removed \u0026amp; thinly sliced\u003c\/li\u003e\n\u003cli\u003e1 1\/2 tsp. black truffle oil\u003c\/li\u003e\n\u003cli\u003eFreshly grated parmesan cheese\u003c\/li\u003e\n\u003cli\u003e2 tbsp. Italian flat leaf parsley, chopped\u003c\/li\u003e\n\u003cli\u003eTruffle salt {optional}\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003eDirections\u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eHeat the chicken broth in a sauce pan over medium heat.  Once heated, reduce heat to the lowest setting {you want the broth to remain heated, but not to the point of simmering}.\u003c\/li\u003e\n\u003cli\u003eIn a large saute pan, heat butter \u0026amp; olive oil over medium heat.  Add shallot, and saute until slightly translucent \u0026amp; aromatic, around 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd in dry rice, and stir constantly, ensuring that each grain is coated in the butter\/olive oil.  The rice will begin to \"toast\" up, and once you begin to smell the rice after a couple of minutes, it's time to move onto the next step.\u003c\/li\u003e\n\u003cli\u003eNext, pour in the wine and allow it to simmer \u0026amp; burn off the alcohol.  When the pan is nearly dry, add in a half cup of the warmed chicken broth, stirring constantly until nearly all the liquid has been absorbed by the rice.  When the pan starts looking \u0026amp; feeling dry, add in another 1\/2 cup of broth.  Repeat this process for around 13 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd in the sliced mushrooms, and continue the stirring\/adding broth process until you have transferred all of the broth to the rice pan, and the rice is \"al dente\", around 30 minutes total cooking. \u003c\/li\u003e\n\u003cli\u003eStir in the truffle oil.  Distribute evenly among bowls, and top with the desired amount of freshly grated parmesan cheese, parsley, and truffle salt.  Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e","published_at":"2016-06-13T23:23:00+05:30","created_at":"2016-06-13T23:29:47+05:30","vendor":"Urbani","type":"Truffle Oil","tags":["Mushrooms \u0026 Truffles","Oil","Truffle Oil"],"price":8500,"price_min":8500,"price_max":8500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":21889067459,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Urbani Black Truffle Oil 250ml","public_title":null,"options":["Default Title"],"price":8500,"weight":241,"compare_at_price":null,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/urbani-black.jpg?v=1501659922"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/urbani-black.jpg?v=1501659922","options":["Title"],"content":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/EJFvqDSyWkM?rel=0\u0026amp;controls=0\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e250ml\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewinter black truffle\u003c\/strong\u003e, the renowned Tuber melanosporum vitt, gives this oil the peculiarity of a known and unmistakable fragrance.\u003c\/p\u003e\n\u003cp\u003eIt's ideal on spaghetti, for meat and also for nice and simple toasted bread, it's a priceless substitute to the real black truffle used in all the typical recipes, especially for salads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuantities of product recommended\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eper portion: 1 teaspoon (5gr).\u003cbr\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Olive-oil, black truffles aroma (Tuber melanosporum vitt), black truffle.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eShelf life: 12 Months\u003c\/span\u003e\u003cbr\u003eORIGIN :\u003cspan\u003e ITALY\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3 class=\"post-title entry-title\" itemprop=\"name\"\u003eBLACK TRUFFLE AND MUSHROOM RISOTTO\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/Risotto5_large.jpg?v=1501494808\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e32 oz low sodium chicken broth\u003c\/li\u003e\n\u003cli\u003e1 tbsp. butter\u003c\/li\u003e\n\u003cli\u003e2 tbsp. extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp. shallot, minced \u003c\/li\u003e\n\u003cli\u003e1 c. arborio rice\u003c\/li\u003e\n\u003cli\u003e1\/4 c. white wine {I used Pinot Grigio because who actually cooks with wine and doesn't drink it too?}\u003c\/li\u003e\n\u003cli\u003e1\/2 c. shiitake mushrooms, stems removed \u0026amp; thinly sliced\u003c\/li\u003e\n\u003cli\u003e1 1\/2 tsp. black truffle oil\u003c\/li\u003e\n\u003cli\u003eFreshly grated parmesan cheese\u003c\/li\u003e\n\u003cli\u003e2 tbsp. Italian flat leaf parsley, chopped\u003c\/li\u003e\n\u003cli\u003eTruffle salt {optional}\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003eDirections\u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eHeat the chicken broth in a sauce pan over medium heat.  Once heated, reduce heat to the lowest setting {you want the broth to remain heated, but not to the point of simmering}.\u003c\/li\u003e\n\u003cli\u003eIn a large saute pan, heat butter \u0026amp; olive oil over medium heat.  Add shallot, and saute until slightly translucent \u0026amp; aromatic, around 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd in dry rice, and stir constantly, ensuring that each grain is coated in the butter\/olive oil.  The rice will begin to \"toast\" up, and once you begin to smell the rice after a couple of minutes, it's time to move onto the next step.\u003c\/li\u003e\n\u003cli\u003eNext, pour in the wine and allow it to simmer \u0026amp; burn off the alcohol.  When the pan is nearly dry, add in a half cup of the warmed chicken broth, stirring constantly until nearly all the liquid has been absorbed by the rice.  When the pan starts looking \u0026amp; feeling dry, add in another 1\/2 cup of broth.  Repeat this process for around 13 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd in the sliced mushrooms, and continue the stirring\/adding broth process until you have transferred all of the broth to the rice pan, and the rice is \"al dente\", around 30 minutes total cooking. \u003c\/li\u003e\n\u003cli\u003eStir in the truffle oil.  Distribute evenly among bowls, and top with the desired amount of freshly grated parmesan cheese, parsley, and truffle salt.  Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e"}

Urbani Black Truffle Oil 250ml

Product Description
QAR 85
Maximum quantity available reached.

250ml

The winter black truffle, the renowned Tuber melanosporum vitt, gives this oil the peculiarity of a known and unmistakable fragrance.

It's ideal on spaghetti, for meat and also for nice and simple toasted bread, it's a priceless substitute to the real black truffle used in all the typical recipes, especially for salads.

Quantities of product recommended per portion: 1 teaspoon (5gr).
Ingredients: Olive-oil, black truffles aroma (Tuber melanosporum vitt), black truffle.

Shelf life: 12 Months
ORIGIN : ITALY
 

Suggested recipe:

BLACK TRUFFLE AND MUSHROOM RISOTTO

Ingredients

  • 32 oz low sodium chicken broth
  • 1 tbsp. butter
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. shallot, minced 
  • 1 c. arborio rice
  • 1/4 c. white wine {I used Pinot Grigio because who actually cooks with wine and doesn't drink it too?}
  • 1/2 c. shiitake mushrooms, stems removed & thinly sliced
  • 1 1/2 tsp. black truffle oil
  • Freshly grated parmesan cheese
  • 2 tbsp. Italian flat leaf parsley, chopped
  • Truffle salt {optional}

Directions

  1. Heat the chicken broth in a sauce pan over medium heat.  Once heated, reduce heat to the lowest setting {you want the broth to remain heated, but not to the point of simmering}.
  2. In a large saute pan, heat butter & olive oil over medium heat.  Add shallot, and saute until slightly translucent & aromatic, around 2-3 minutes.
  3. Add in dry rice, and stir constantly, ensuring that each grain is coated in the butter/olive oil.  The rice will begin to "toast" up, and once you begin to smell the rice after a couple of minutes, it's time to move onto the next step.
  4. Next, pour in the wine and allow it to simmer & burn off the alcohol.  When the pan is nearly dry, add in a half cup of the warmed chicken broth, stirring constantly until nearly all the liquid has been absorbed by the rice.  When the pan starts looking & feeling dry, add in another 1/2 cup of broth.  Repeat this process for around 13 minutes.
  5. Add in the sliced mushrooms, and continue the stirring/adding broth process until you have transferred all of the broth to the rice pan, and the rice is "al dente", around 30 minutes total cooking. 
  6. Stir in the truffle oil.  Distribute evenly among bowls, and top with the desired amount of freshly grated parmesan cheese, parsley, and truffle salt.  Serve immediately.
Vendor: Urbani

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