Risotto "Portofino" - Risotto with zucchini and bottarga (salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna)

The risotto “Portofino” is a simple but exquisite recipe, perfect for any occasion: a quick but tasty lunch or a romantic seafood dinner.

With its 100% natural preparation, this dish is also a great alternative for those who follow a healthy and balanced diet.

All the ingredients are already included in one packet and the preparation is really quick and easy with its unique and intense flavor.

PREPARATION: in a nonstick pan or pot, bring to a boil 700ml of water and 2 tablespoons of extra virgin olive oil. Pour the contents of the packet into it. Put on the lid
and cook over medium-low heat for 16 minutes, stirring occasionally. Add more water if necessary. Take the lid off and continue cooking for 2 minutes or more until the water is almost completely absorbed. Season to taste with salt and add a dab of butter or some extra virgin olive oil. Let it stand for 1 minute before serving.

SUGGESTIONS: cook it as a traditional risotto by adding the water gradually. Simmer with 1/2 glass of vodka and mix in 4 tablespoons of cream and 2 tablespoons of tomato sauce.

WINE-PAIRING: fruity white wines.

INGREDIENTS: rice 84%, zucchini 5%, bottarga (yellow fin tuna roe, salt) 4%, vegetable broth (salt, soy and corn protein extract for broth, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn seed oil),tomato, garlic, celery, onion, carrot, parsley, extra virgin olive oil, black pepper. It may contain traces of: gluten, almonds, hazelnuts, soy, mustard, cuttlefish, eggs. No added glutamate, chemical ingredients.

Store in a cool, dry place away from light sources.

Rice Origin: Italy.

Made with dehydrated ingredients. To be consumed after cooking.