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Tuscan risotto
A new elegant and complex risotto, combining different flavours and textures, nuts, vegetables, spices and the aroma of basil … flavours that take you to Tuscany. Mamma mia, what a risotto!
Ingredients: rice, hazelnuts, red onion, cherry tomato, garlic, tomato, basil, chives, black pepper … and nothing else.
Allergens: May contain traces of sesame seeds, mustard, other nuts, celery, peanut and sulphites. Hazelnuts are an allergenic product.
In this tray you will take:
And nothing else!
Cooking instructions:
1.
In a saucepan, heat two tablespoons of olive oil and add the content of the tray. Stir it for 1 min.
2.
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.
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.
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
The touch that we like is to garnish it with a crispy slice of Iberian ham. Tell us what yours is. #Trevijano