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Esprit Sous-Bois
Risotto with porcini mushrooms and tomatoes
€10.00
Discover Esprit Sous Bois' Risotto with porcini mushrooms and tomatoes. Revisited recipes that merge Sardinia and Auvergne on the same plate.
A preparation for Risotto aux Cèpes d'Auvergne et Tomates based on Carnaroli rice and ingredients rigorously selected for their exceptional quality.
No added salt or preservatives.
Les conseils de la maison
Preparation: heat 4 to 5 tablespoons of olive oil in a saucepan or sauté pan, then pour in the contents of the sachet. Sauté for 2 to 3 minutes. Gradually add 1 liter of hot stock (or water) and simmer, stirring occasionally, until the stock is completely absorbed (Al Dente: 18 minutes / Fondant: 22 minutes). Add salt to taste. Add a knob of butter or a spoonful of crème fraîche and a sprinkling of grated Parmesan. Serve immediately!
Ingredients : Carnaroli rice from Italy 90.9%, Dried tomatoes from Italy 4%, Dried ceps from Auvergne (Boletus Edulis, Aerus, Pinicola) 2.7%, Onion, Leeks, Parsley. May contain traces of nuts, gluten, celery and sulfites.
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