Description

Risotto is a wonderful universal dish. They say it originated in Milan in 1574 thanks to the love of an artist who created the stained-glass windows of the Duomo. This could be true seeing as it is a work of art. Italians say it should be mantecato (creamy), legato (the grains of rice separate but joined by the cream) and all’onda (smoothly spread over the plate). There is chicken, garden produce, lightly fried vegetables, butter and almonds in its stock. When the rice absorbs the flavour of the wild mushrooms, and by adding cheese and saffron, it turns a golden brown and smells like the countryside to the east of Piamonte and to the west of Lombardía passing through la mamma’s casserole.

Method of preparation

Quick and easy to make: Pour the contents of the can into a saucepan. Heat until it begins to boil. Add the rice, keep a soft boiling for 20 minutes, stirring from time to time depending on your taste. Let it stand for 5 minutes.

Ingredients

• Stock (water, chicken, potatoes, leaks, cabbage, carrots, celery and garlic)
• carnaroli rice
• wild mushrooms (Boletus edulis) 10%
• onions
• cream
• butter
• olive oil and salt

Allergenic information:Contains celery and milk.

Store in a cool dry place
Net weight of can 820 grams
Weight of rice tub: 150 grams

Suggestions

• Don’t forget to add emmental cheese stirring from tiem to time.
• We recommend the use of paella dishes of between 28 and 30 cm. in diameter
• Non-stick paella dishes produce excellent results. If we do not have one, we will use a pan or a small pot.
• Taste for saltiness before serving and add a little if necessary.

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