Cep risotto, organic

THE original Italian recipe. One of the best way to eat some cep

Tips for use

To cook and enjoy as a main course. Traditional cooking: brown the content of the packet in a tablespoonful of oil. Progressively add 650 ml to 750 ml of water while stirring. Let the mixture boil for about 15 to 17 min. Pressure cooking: pour the packet into half a liter of cold water. Bring up to high heat and cook for 8 min after the hissing noise starts. Suggestions: for a classic preparation, add 1/3 of a cup of white wine before adding water. For a creamier result, melt in some butter or parmesan cheese before serving.

Ingredients

Carnaroli rice* 91%, porcini mushrooms* 3,2% (Boletus edulis), natural sea salt, rice flour*, onion*, celery*, carrot*, parsley*, leek*, extra virgin olive oil*, garlic*, corn starch*, miso* (soy*, rice*, water, salt, koji), yeast extract, spices*. *From organic farming

Allergen: celery, soy

Nutritional informations

Nutritional values/100g: Energy : 1430/341kJ/kcal; Fat: 0,9g of which saturates: <0,1g; carbohydrates: 73g of which sugars: 1,2g; proteins : 8,8g; salt: 2g.

Conservation

Keep in a dry place.

5,90 €

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