Artisanal risotto from the “Il Buongustaio” range, made with Carnaroli rice mixed with black squid ink, recognised since 2008 as “Artisanal Excellence” by the Piedmont Region.
Simple to prepare and rich in flavour, it is the ideal choice for anyone looking for a tasty, carefully prepared first course that’s ready in just a few steps.
Serves 4–5 people.
PREPARATION TIPS:
Bring 1 litre of water or stock to the boil, if you want it to be more flavourful.In another pan, heat 2–3 tablespoons of oil or butter.Add the rice and toast for about a minute, stirring constantly.Season with salt to taste and add white wine (1/2 – 1 glass), stirring again to allow it to evaporate.Continue cooking, adding the boiling water or stock a little at a time (1–2 ladles) and stirring as required until the rice reaches your preferred consistency(cooking time approx. 16–20 minutes).
Once cooked, with the heat turned off, add butter or Parmigiano Reggiano (quantity to be adjusted according to the amount of rice cooked), stirring vigorously.
RISOTTO MIX
Carnaroli rice (92%), FISH stock without glutamate (salt, potato starch, FISH, dehydrated CRUSTACEANS AND MOLLUSCS, potato maltodextrin, yeast extract, sunflower oil, dehydrated vegetables in varying proportions: onion, carrot; natural flavourings, spices), cuttlefish (origin: European Union) (1.4%), dehydrated vegetables in varying proportions: onion, garlic, parsley.
This product must be cooked before consumption; store away from heat, moisture and light.
AVERAGE NUTRITIONAL VALUES PER 100 g OF PRODUCT:• Energy: 1478.2 kJ / 348.1 kcal• Total fat: 0.6 gof which saturated fat: 0.1 g• Carbohydrates: 78.2 gof which sugars: 0.6 g• Protein: 6.9 g• Salt: 1.2 g