Risotto with Porcini Mushrooms and Saffron

1) In a non-stick pan, bring 700 ml of water to the 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 another 2 minutes or more, until the water is almost completely absorbed and the sauce is creamy.

3)Add the saffron, season with salt, drizzle with extra virgin olive oil, and let rest for 1 minute before serving.

Add 1/4 cup of white wine to the water. Cook like a classic risotto, adding the water little by little. Add crumbled sausage and a handful of walnuts during cooking.

Rice 88.5%, saffron (12.5g sachet), porcini mushrooms (Boletus Edulis) 4.8%, vegetable broth (Salt, vegetable protein broth extract of SOY and corn, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, CELERY, tomato), corn oil.), garlic, carrot, CELERY, onion, leek, extra virgin olive oil, parsley, black pepper. May contain traces of: GLUTEN, ALMONDS, HAZELNUTS, TUNA, MUSTARD, CUTTLEFISH, EGGS.
Contains no added glutamate, chemicals, or animal derivatives. Store in a cool, dry place away from light. Made with dehydrated ingredients. Rice origin: Italy. Cook before use.

ENERGY KJ/KCAL: 1513/357, TOTAL FAT: 1.8G, - OF WHICH SATURATES: 0.2G, CARBOHYDRATES: 76.2G, - OF WHICH SUGARS: 1.2G, PROTEIN: 8.9G, FIBER: 2.2G, SALT: 2.4G |