Porcini mushroom risotto - 250 gr.

Porcini mushroom risotto - 250 gr.

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Cascina Belvedere prepares its risottos according to traditional recipes. High quality... more
Product information "Porcini mushroom risotto - 250 gr."

Cascina Belvedere prepares its risottos according to traditional recipes. High quality dehydrated ingredients are skilfully dosed with the best Carnaroli rice, to get delicious and healthy dishes, which are easy and quick to make. Simply brown the contents of the bag with a spoonful of butter or oil, stirring with wine to taste. After adding stock or boiling water, cook for 15/17 minutes stirring frequently. When ready, stir in butter and Parmigiano Reggiano cheese before serving.

Cascina Belvedere risottos are made with no preservatives and no monosodium glutamate. The transparent packaging allows you to appreciate the richness and the quality of the content. The controlled atmosphere inside the bag ensures that the risotto stays fresh and fragrant.

Ingredients: Carnaroli rice, Porcini mushroom (Boletus edulis), extra virgin olive oil, garlic, onion, celery, carrot, parsley, natural sea salt, rice flour, maize starch, miso (soya, rice, water, salt, koji), yeast extract, spices.

"Porcini mushroom risotto - 250 gr."
Region: Piemonte
Manufacturer: Cascina Belvedere
Quantity: 250 gr
Contains gluten: Yes
May contain allergens: Yes - Always check the information on the product label before its consumption or use.

Cascina Belvedere

In the Farmhouse Belvedere the family Picco is handed down of generation in the generation the experience and the love for the earth, producing the good Italian rice and the best risotti for the whole family.  Farmhouse Belvedere follows all the passages of the production of the rice, from the field to the table. In this way, we bring in every house taste and genuineness. Each batch of rice is traceable from seed to packaging. The product is worked a little at a time, by hand, with a slight hulling, which ensures a better nutritional intake and a more intense flavor.

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