Risotto with chanterelles, asparagus and olives
Delicious risotto of chanterelles, wild asparagus and black olives. Very easy to prepare and with first quality ingredients!
Pack of 500 gr and special for the hotel and catering trade 2500 gr
Prepare this chanterelle, Cantharellus cibarius, black olives and asparagus risotto comfortably in a 500 g glass jar
For its preparation we recommend this recipe:Put a pot to boil with water and/or broth in equal partsIn a pan brown an onion in extra virgin olive oilPour the contents of the pot and stir. Add a little white wine and let it reduceThen add the boiling water/broth and stir often (the more we stir the creamier it will be)Add salt to taste and keep boiling (approx. 20 minutes). Add water/broth if necessary and correct the salt, add a little butter and/or parmesan cheese towards the end of cooking and stir.serve hot
Handmade with high quality raw materials:
Extra category rice from the Ebro Delta, with an extraordinary texture. Ideal for risottos, rice casserole, paella and other dishes of our appreciated Mediterranean diet.
Dehydrated mushrooms, of surplus quality, totally clean
Dehydrated spices and vegetables, which give a special touch, delicious to the palate
Characteristics Risotto of chanterelles, asparagus and olives:Ingredients: extra category rice, dehydrated chanterelles 5% (Cantharellus cibarius), wild asparagus, olives, garlic and dehydrated parsleyBottle of 500 GR. (5 servings).20 minutes cooking time.vacuum packedNo dyes or preservativesNo saltStore in a cool, dry place, protected from light.
Nutritional values per 100 g of productEnergy value: 1450,39 kJ / 341,70 kcalTotal fat: 1,35 gof which saturated: 0,28 gCarbohydrates: 75,04 gof which sugars: 0,56 gProteins: 7,15 gSalt: 0,06 g