Italian risotto in a recipe that combines the taste of porcini with the scent of saffron.
Preparation for 2 servings: Pour the contents of the bag into 500 ml of cold water. Mix carefully, bring to a boil and cook for about 15 minutes.
STORAGE METHOD At room temperature.
SIZE 175 g
Parboiled rice (82.1%) - "Type 0" soft wheat flour - Modified potato starch - Iodized salt - Palm vegetable fat - Dried porcini mushrooms (Boletus edulis and related group) 1.8% - Onion - Flavors ( with spice extract) - Yeast extract - Lactose - Milk proteins - Spices - Saffron (0.03%).
It may contain traces of: celery, eggs, crustaceans and molluscs.