This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Tuscan risotto
This Tuscan risotto is a dish to enjoy with all your senses. When you rehydrate it in the pan, the basil and cherry tomato unfurl all their flavour in the rice, and the hazelnuts make this recipe an elegant, fun risotto, full of reminders of Italian cuisine.
This risotto is a great representative of natural flavour. A great example of how careful selection of the ingredients can become a delicious dish, which you only need to cook in order to enjoy it.
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