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, dehydrated saffron.
May contain traces of celery, sesame, mustard and soy.
Nutritional Information for 100 gr
Energy 341 KCal
Fats – of which saturates 0,80 gr – 0,20 gr
Carbs – of which sugars 77,00 gr – 0,30 gr
Protein 6,40 gr
Salt 2,00 gr
Store in a cool dry place
Saffron Risotto with Carnaroli rice
The most classic risotto recipe, typical of Milan. The origins of this recipe date back to the Middle Ages, according to legends invented by an artist called Valerio di Fiandra, a Belgian glassmaker who used saffron as a colouring agent for the glass windows of Milan’s Cathedral. Regardless of legends, “riso col zafran” was a common dish at the time and has remained virtually unchanged to the present day.
Sourced from the Bianchi family, who grow 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, dehydrated saffron.
May contain traces of celery, sesame, mustard and soy.
Nutritional Information for 100 gr
Energy 341 KCal
Fats – of which saturates 0,80 gr – 0,20 gr
Carbs – of which sugars 77,00 gr – 0,30 gr
Protein 6,40 gr
Salt 2,00 gr
Store in a cool dry place
