Risotto "Portofino" - Risotto with zucchini and bottarga (salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna)
Risotto "Portofino" - Risotto with zucchini and bottarga (salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna)
2 - 3 servings | 200 g | No Vegan
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Made in Italy
100% Natural
GMO Free



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DESCRIPTION
A dish that evokes the aromas and charm of the Ligurian Riviera. Creamy rice is enriched with fresh zucchini and the savory taste of bottarga, creating an elegant balance between delicate flavor and intense aromas. A recipe that brings the passion and history of Northern Italian cuisine to your table.
PREPARATION
1) In a non-stick pan bring 700 ml of water to a boil with 2 tablespoons of extra virgin olive oil.
2) Pour the contents of the bag, cover, and cook over medium-low heat for 16 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue cooking for 2 minutes or more until the water is almost completely absorbed.
3) Season with salt, add a knob of butter or a drizzle of extra virgin olive oil. Let rest for 1 minute before serving.
SUGGESTIONS
Cook like a classic risotto, adding the water little by little. Pour in 1/2 cup of vodka and stir in 4 tablespoons of cream and 2 tablespoons of tomato sauce.
INGREDIENTS
Rice 84%, zucchini 5%, bottarga (yellowfin tuna roe, salt) 4%, vegetable broth (salt, soy and corn vegetable protein broth extract, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil), tomato, garlic, celery, onion, carrot, parsley, extra virgin olive oil, black pepper. May contain traces of: gluten, almonds, hazelnuts, soy, mustard, cuttlefish, eggs. Contains no added glutamate or chemical ingredients.
NUTRITIONAL VALUES
ENERGY KJ/KCAL: 1416/334, TOTAL FAT: 1.7G, - OF WHICH SATURATES: 0.4G, CARBOHYDRATE: 68.6G, - OF WHICH SUGARS: 1.3G, PROTEIN: 9.5G, FIBER: 3.1G, SALT: 3.5G |
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