- Out-of-Stock

Discover Esprit Sous Bois' Risotto with porcini mushrooms and tomatoes. Revisited recipes that merge Sardinia and Auvergne on the same plate.
A preparation for Risotto aux Cèpes d'Auvergne et Tomates based on Carnaroli rice and ingredients rigorously selected for their exceptional quality.
No added salt or preservatives.
Preparation: heat 4 to 5 tablespoons of olive oil in a saucepan or sauté pan, then pour in the contents of the sachet. Sauté for 2 to 3 minutes. Gradually add 1 liter of hot stock (or water) and simmer, stirring occasionally, until the stock is completely absorbed (Al Dente: 18 minutes / Fondant: 22 minutes). Add salt to taste. Add a knob of butter or a spoonful of crème fraîche and a sprinkling of grated Parmesan. Serve immediately!
Ingredients : Carnaroli rice from Italy 90.9%, Dried tomatoes from Italy 4%, Dried ceps from Auvergne (Boletus Edulis, Aerus, Pinicola) 2.7%, Onion, Leeks, Parsley. May contain traces of nuts, gluten, celery and sulfites.