Project Description

TRUFFLE

RISOTTO

A tratidional Italian risotto enriched by the extraordinary quality of our Carnaroli rice.

IT’S SPECIAL BECAUSE:

With Carnaroli rice, the king of rice

COOKING TIME:

12 minutes.

HOW TO USE:

Pour the content of the bag into a pot with 600 ml cold water. Mix and bring to a boil. Cook for 12 minutes without lid on medium heat, stirring occasionally until the water is completely absorbed. Add a dollop of butter and some Parmigiano Reggiano cheese for a creamier risotto.

LIVE BETTER WITH TASTE:

We choose high quality, dehydrated natural ingredients to give our risottos an authentic taste and keep the nutritional qualities of the traditional recipe unchanged; without glutamate.

THE NUTRITIONIST RECOMMENDS.

Remember: if you are a healthy and active woman, you should take between 1700 and 2000 calories per day. If you are a man in the same condition, you should take between 2000 and 2400 calories per day. This requirement obviously varies depending on your age, lifestyle and general health.

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TECHNICAL DETAILS

INGREDIENTS

Ingredients: Carnaroli rice 91.4%, rice flour, vegetable stock (salt, natural flavors, dextrose, potato starch, sugar, spices, onion, garlic, tomato), salt, natural flavors, rice starch, olive oil powder, champignon mushrooms (agaricus bisporus), flavor, summer truffle (tuber aestivum vitt) 0.2%, onion, glucose syrup, milk protein.

ALLERGENICS

May contain traces of fish, molluscs, crustaceans, celery, soya and sulphites.

BEST BEFORE DATE

15 months after production date

NUTRITIONAL TABLE

DISCOVER ALSO

2-Minute BASMATI

2-Minute BLACK RICE

BENESSERE A TAVOLA – WHOLEGRAIN RICE, BARLEY and SUNFLOWER SEEDS

BENESSERE A TAVOLA – RED RICE, SPELT and CHIA SEEDS

BENESSERE A TAVOLA – BLACK RICE, SPELT and PUMPKIN SEEDS

BENESSERE A TAVOLA – BASMATI RICE, SPELT and QUINOA

SAFFRON RISOTTO

PORCINO MUSHROOMS RISOTTO

RISOTTO WITH CREAMY CHEESE

SEAFOOD RISOTTO

HAVE FUN COOKING

A demonstration of what you can create with our rice

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The first identifiable risotto recipe dates back to 1854.

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