Dehydrated preparation for risotto with porcini mushrooms.
Description
Dehydrated preparation for risotto with porcini mushrooms.
Gluten free
Italy Flag
Nutrition
Table of Nutritional Information
| Per 100g | |
|---|---|
| Energy | 1458 kJ / 344 kcal |
| Fat | 1,1 g |
| of which saturates | 0,2 g |
| Carbohydrate | 73 g |
| of which sugars | 0,6 g |
| Fibre | 2,3 g |
| Protein | 9,3 g |
| Salt | 1,9 g |
Ingredients
- 92% Carnaroli Rice,
- Porcini Mushrooms (Boletus edulis) 3.2%,
- Salt,
- Rice Flour,
- Onion,
- Celery,
- Carrot,
- Parsley,
- Extra Virgin Olive Oil,
- Garlic,
- Corn Starch,
- Miso (Soy, Rice, Salt, Koji),
- Yeast Extract,
- Spices
Dietary Information
Gluten free
Allergy Advice
Made in a factory that uses Crustaceans, Milk, Mustard and Eggs.
Manufacturer
Riso Gallo S.p.A.,
V.le R. Preve, 4,
27038 Robbio (PV),
Italy.
Preparation
Cooking Instruction: In a pan, toast the contents of the bag with a tablespoon of oil, blend with the wine to taste. Add 650-750ml of boiling water, cook for 15-17 minutes, stirring occasionally. When cooked, stir in the butter and Parmesan. Season with salt if necessary.
Packaging
Bag
Storage
Store in a cool, dry place.
Best before: see packaging