RISOTTO ADDICT SELECTION
Risottos: The risotto is one of the typical dishes of Italian cuisine.
The Carnaroli rice, grown in the Po Plain, offers the creamy side. Then the summer truffle or ceps allows you to share a refined and easy to cook dish!
Summer truffle carpaccio: Let’s cook these delicious slices with mashed potato, pasta, risotto or an omelet that will perfectly underline the powerful taste of our truffle.
Parmigiano Reggiano: Store between 0°C and 4°C. After opening, consume quickly.
Summer truffle risotto: Carnaroli rice (94%), vegetable broth*(salt, starch and maltodextrin,, yeast extracts, carrot and onion extracts, sunflower oil, basil extracts, parsley, rosemary), onion*, salt, truffle*, (tuber aestivum) (1%). (*dehydrated products).May contain traces of crustaceans, eggs, fish, soya, celery, mustard, sesame, mollusc
Ceps risotto: Carnaroli rice (93%), ceps* (Botelus edulis) (2%), salt, onion*, potato starch and maltodextrin*, yeast extract*, carrot and onion extract*, sunflower oil*, basil extract*, parsley*and rosemary*, garlic* (*dehydrated products) May contain traces of crustaceans, eggs, fish, soy, celery, mustard, sesame, mollusc
Summer truffle carpaccio: Summer truffle (Tuber Aestivum - origin Italy), sunflower oil, salt, aroma.
Parmigiano Reggiano: Raw cow’s milk, salt, rennet..