A tratidional Italian risotto enriched by the extraordinary quality of Carnaroli rice.
Cooking Time: 12 Minutes
Pour the content of the bag into a pot with 600 ml cold water. Mix and bring to a boil. Cook for 12 minutes without lid on medium heat, stirring occasionally until the water is completely absorbed. Add a dollop of butter and some Parmigiano Reggiano cheese for a creamier risotto.
Allergens: Milk whey, may contain traces of soy, celery, fish, mollusk, shellfish and sulphites.