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Creamy Arborio rice with fried porcini and chestnut mushrooms, cooked in mushroom broth and finished with chopped flat-leaf parsley and a squeeze of lemon juice.
Risotto has always been a favorite in our house. We like to make it the old-fashioned way: rich and creamy, with just the right amount of bite. We’ve tried many different risottos in our quest for the best recipe, but nothing could beat the ones packed with mushrooms. So we used two kinds: dried porcini, soaked to create a delicious, satisfying broth, and grilled chestnut mushrooms. And we don’t chop our mushrooms finely like many of our competitors. You’ll find big, juicy slices, just like you would if you made it at home. Finished with lemon juice and fresh parsley, our risotto is guaranteed to warm you up, whether you're eating on a mountaintop or around the kitchen table.
Features:
- Risotto rice, chestnut mushrooms, onion, celery, olive oil, lemon juice, dried porcini mushrooms, mushroom broth (mushroom concentrate, yeast extract, sugar, corn flour), parsley, salt, pepper.
- Allergens: Celery.
- Gluten free.
- Lactose free.
- Vegan.
- Palm oil free.
- No artificial additives.
- Approximate weight 200g.