Description
- A ready-to-use risotto consisting of Piedmontese carnaroli rice, truffle and ingredients selected for their quality.
- Carnaroli rice is considered one of the best Italian rice. It has excellent cooking resistance in any preparation, making it ideal for sophisticated risottos and special regional dishes. It is also able to mix and enhance the most varied flavors and foods.
- This cuttlefish ink risotto is particularly fragrant, and requires no added cuttlefish ink.
- Ingredients: Carnaroli rice, vegetable broth, 1.84% cuttlefish ink, parsley, onion, garlic. May contain traces of gluten and soy.
- Preparation for 2/3 people: Pour the contents in a saucepan with a little olive oil and stir for a minute. Still stirring, pour a 1/2 glass of water or white wine. Let evaporate. Then pour 2 ½ glasses of hot water (about 600ml) and cook for 13 to 15 minutes, stirring constantly. Add a knob of butter and grated parmesan cheese. let stand for a minute and serve.
This cuttlefish ink risotto is particularly fragrant, and requires no added cuttlefish ink. Carnaroli rice is considered one of the best Italian rice. It has excellent cooking resistance in any preparation, making it ideal for sophisticated risottos and special regional dishes. It is also able to mix and enhance the most varied flavors and foods. Origin: Piedmont. Ingredients: Carnaroli rice, vegetable broth, 1.84% cuttlefish ink, parsley, onion, garlic. May contain traces of gluten and soy. Net weight: 250 gr. Tasting tips: Preparation for 2/3 people. Pour the contents into a saucepan with a little olive oil and stir for a minute. Still stirring, pour a 1/2 glass of water or white wine. Let evaporate. Then pour 2 ½ glasses of hot water (about 600ml) and cook for 13 to 15 minutes, stirring constantly. Add a knob of butter and grated parmesan cheese. let stand for a minute and serve.
