Product information
Heat a couple of spoonfuls of olive oil in a pan, and then add the whole content of the packet. Fry for a couple minute on high heat while stirring constantly, then add half a glass of white wine and cover with hot water. Boil for 15–20 minutes until al dente, stirring occasionally and adding hot water if needed. Once cooked, remove from the heat and add a spoonful of butter, a handful of grated grana cheese and add salt and pepper to taste. Give it a last vigorous stir to develop the risotto creamy texture and let rest for a minute before serving.
Carnaroli rice, dehydrated vegetable sock (salt, potato starch and maltodextrin, carrot, celery, parsley, sunflower oil, natural flavouring herbs and spices.), rice flour, radicchio di chioggia IGP.
May contain traces of celery, sesame, mustard and soy.
Nutritional Information for 100 gr
Energy 345 KCal
Fats – of which saturates 1,30 gr – 0,20 gr
Carbs – of which sugars 75,50 gr – 0,80 gr
Protein 7,10 gr
Salt 2,00 gr
Store in a cool dry place
Red Radicchio chicory Risotto with Carnaroli rice
A delicious recipe for risotto, typical of the Venetian region. The slightly bitter leaves of the Radicchio chicory nicely balance the richness and creaminess of the risotto, making this a delicious recipe, very appreciated in its region and all over northern Italy.
Sourced from the Bianchi family, who grows rice and other produce in the province of Pavia, this is a risotto of exceptional quality, making it possible to prepare a gourmet-quality dish in a ready-to-use package.
6.95 €
Product information
Heat a couple of spoonfuls of olive oil in a pan, and then add the whole content of the packet. Fry for a couple minute on high heat while stirring constantly, then add half a glass of white wine and cover with hot water. Boil for 15–20 minutes until al dente, stirring occasionally and adding hot water if needed. Once cooked, remove from the heat and add a spoonful of butter, a handful of grated grana cheese and add salt and pepper to taste. Give it a last vigorous stir to develop the risotto creamy texture and let rest for a minute before serving.
Carnaroli rice, dehydrated vegetable sock (salt, potato starch and maltodextrin, carrot, celery, parsley, sunflower oil, natural flavouring herbs and spices.), rice flour, radicchio di chioggia IGP.
May contain traces of celery, sesame, mustard and soy.
Nutritional Information for 100 gr
Energy 345 KCal
Fats – of which saturates 1,30 gr – 0,20 gr
Carbs – of which sugars 75,50 gr – 0,80 gr
Protein 7,10 gr
Salt 2,00 gr
Store in a cool dry place
