Risotto with Boletus and Truffle is an exquisite option that combines flavors, textures, and aromas in every bite. When enjoying it, you are first impacted by the unmistakable aroma of black truffle, followed by the unique texture of 'al dente' rice, which is a key characteristic of a good risotto. The intense flavor of the boletus is softened by the mix of vegetables and poultry in the broth, creating a unique gastronomic experience. To prepare it, simply heat the whole broth in a 10 cm diameter pot. When it starts to boil, add the 90 g of rice and stir a bit. Cook on low heat for about 15 minutes, removing the pot from the heat before all the broth is consumed. Let it rest for 2 minutes and serve. This dish comes in a convenient 'DUO' container, which contains two cans: one with rice and another with broth including chopped boletus, making it a practical and delicious option for any occasion.