Prepared for truffle risotto
Rice, Flavouring, summer Truffle, Parsley.
Instructions for use:
Put in a pan a spoon of extravergin olive oil, one spoon of butter and some onion slices. Add risotto and cook for ab. 4 min. Add 1/2 litre of vegetable buillon and stir. Cook for 20 min. adding more buillon when necessary. Before to serve add more butter and grate Parmigiano cheese.
Can contain ingredients or adjuvants considered allergens: cereals containing gluten, crustaceans, celery, mustard, peanuts, soy, sesame seeds, milk and dairy products, sulfhites.