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Great combination of flavors, textures and aromas in every bite.
When enjoying this dish we find a first impact, the unmistakable aroma of black truffle, then we move to a unique texture, rice "al dente" primary characteristic of a good risotto and to finish the powerful flavor of boletus softened in turn by the set of vegetables and poultry, which make up the broth.
How to use: Heat all the broth in a pan, 10 cm in diameter. When it starts to boil, add the 90 g of rice and stir a little. Simmer for about 15 minutes. Remove the casserole from the heat before all the broth is consumed. Leave to stand for 2 minutes and serve.
We present it in a "DUO" package, consisting of two cans, one of rice, and one of broth with chopped boletus.
Great combination of flavors, textures and aromas in every bite.
When enjoying this dish we find a first impact, the unmistakable aroma of black truffle, then we move to a unique texture, rice "al dente" primary characteristic of a good risotto and to finish the powerful flavor of boletus softened in turn by the set of vegetables and poultry, which make up the broth.
How to use: Heat all the broth in a pan, 10 cm in diameter. When it starts to boil, add the 90 g of rice and stir a little. Simmer for about 15 minutes. Remove the casserole from the heat before all the broth is consumed. Leave to stand for 2 minutes and serve.
We present it in a "DUO" package, consisting of two cans, one of rice, and one of broth with chopped boletus.
