Autumn risotto

Try our new risotto recipe, where we mix the aromas and flavours of boletus and shiitake mushrooms. A dish to stand out at a special dinner.

Ingredients: rice, red onion, boletus, shiitake, pumpkin, garlic, basil … and nothing else.

Allergens: May contain traces of celery.

3 ServingsGluten freeNo added saltVegan

In this tray you will take:

Ing Risotto Otono

And nothing else!

Risotto Otono

Cooking instructions:

1.

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In a saucepan, heat two tablespoons of olive oil and add the content of the tray. Stir it for 1 min.

2.

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Add 7 g of salt (or to taste). If you want, you can also add 50 ml of white wine and let it evaporate.

3.

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Add about 750 ml of hot water little by little whilst stirring until it is smooth and “al dente” (at medium heat for about 25 minutes).

4.

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Remove from the heat and, if you like, mix it with Parmesan cheese.
*For one person, the amounts are approximately 95 g of rice and 300 ml of water. Remember to shake the tray before to obtain a homogeneous mixture.
Trevijano touch
The touch that we like is to garnish it with a crispy slice of Iberian ham. Tell us what yours is. #Trevijano