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Mushroom risotto
Trevijano’s Fungi Risotto can be recognised for one simple reason: it tastes of fungi!
When you select the finest quality ingredients, like our dehydrated boletus, the explosion of taste is inevitable.
Through healthy dehydration we preserve all the flavour and properties of the food. The boletus and vegetables are rehydrated during cooking, releasing all their potential in the pan and impregnating the rice. So this Fungi Risotto offers you the chance to enjoy the flavour of wild boletus in harmony with the onion, carrot and courgette. Absolutely nothing else. Dehydration allows us to enjoy the taste of the ingredients in a natural way, at any time, as if they had just been picked.
A delicious dining experience which you can prepare in 25 minutes and which is always to hand in your larder.
Ingredients: rice, porcini, onion, carrot, zucchini … and nothing else.
Allergens: May contain traces of sesame seeds, mustard, hazelnuts, celery and sulphites.
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
El toque que a nosotros nos gusta es incorporar un chorrito de nata al final de la cocción y espolvorear con perejil para presentarlo. Cuéntanos cuál es el tuyo. #Trevijano
El toque que a nosotros nos gusta es incorporar un chorrito de nata al final de la cocción y espolvorear con perejil para presentarlo. Cuéntanos cuál es el tuyo. #Trevijano