Tantalizing white truffle paste from Alba.

While dining at the renowned restaurant Aimo e Nadia in Milan several years ago, Paul Ferrari had an incredible truffle risotto. When he asked his friend Aimo where the truffles came from at this time of year (it was off season), the chef went to the kitchen and returned with a tube of this pure white truffle paste.

Aimo buys the paste from two brothers-in-law who produce it in Milan. During truffle season, the brothers take the one-hour jaunt to Alba to buy the best truffles available for their unparalleled truffle paste. Grazioli Tartufi has been a family business since the 1930s, when fresh truffles were sold at a tiny stand in Milan.

The price of the tube is considerably less expensive than the cost of a top-quality fresh truffle but with consistently great flavor and much better shelf life than fresh truffles. The producer, Grazioli, makes this same product for Milan’s famous grocery store, Peck.

To make truffle risotto, use about 1 Tbsp of crema per serving. Stir into risotto just before serving. There are also two recipes from Aimo e Nadia on the package.

Special instructions: Refrigerate after opening. Once open, the paste will stay fresh for about six months. Unopened, it will last for well over a year.