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Step by Step Instructions
  • Step 1: Heat olive oil in a saucepan, sauté the rice, onion and garlic for 1'.
  • Step 2: Pour in the wine and cook until it has been absorbed.
  • Step 3: Add the sliced mushrooms and pour in the stock gradually until the rice has boiled. Do not overcook the rice, the risotto has to be gooey while at the same time, keeping its juices.
  • Step 4: Remove from heat and mix in the truffle butter, parmesan, salt, pepper and serve immediately.
Ingredient List
  • 250g greek carolina rice
  • 250g mixed dried mushrooms
  • 1 onion - finely chopped
  • 1 clove of garlic
  • 200ml white wine
  • 40g truffle butter
  • 50g oil matured gruyere cheese
  • 30ml extra virgin olive oil
  • salt
  • ground black pepper

Mushroom risotto with white truffle butter

  • Preparation
  • Cooking
  • 4
The strong mushroom flavour and the fragrant white truffle butter both complement this rich and aromatic risotto making it an irresistibly delicious dish.
Product Qty
Dried wild mushrooms from Evia "Dirfis" 30g
Extra virgin olive oil «Authentic Greek» "Gaea" 500ml
Aged Graviera in red wine, from Crete "Bliss Point" 125g
«Karolina» medium grain white rice from Macedonia "Agrifarm Premium Products" 500g
  Products of Greece