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|Country of Origin||Italy|
|Ingredients||vialone nano rice (94%), vegetable seasoning without glutamate (salt, potato starch, yeast extract, potato maltodextrin, carrot, onion, celery, parsley, sunflower oil, spices, natural flavors). Dried porcini mushrooms (Boletus Edulis and relative group 2%), onion, garlic, parsley, celery.|
|Preparation||Bring 1 liter of water to boiling in a pot. Heat 2/3 spoons of oil or 20 gr. of butter in a heavy bottomed pan. Pour the contents of the bag into the pan and toast the rice on a medium heat for about one minute stirring until it starts to turn a golden colour. Add the salt and half to one glass of dry white wine and stir until absorbed. Cover the rice with hot water and mix it. Continue adding the rest of the liquid ladle by ladle until the rice is ready (about 18/20 minutes). Serve sprinkled with grated parmesan cheese.|
|Storage||Keep away from humidity and heat, preserve not over 25*C temperature, in a dry and airy place. Avoid the exposition to direct and full light.|
|Additional Information||What you need to prepare: 1 pot, 1 pan, olive oil or butter, white wine, salt, water.|