Risotto with trumpets and raspberries
Quickly prepare this risotto of black trumpets, Cratherellus cornucopioides, and raspberries. Surprise with this mix of flavors!
Pack of 500 gr and special for catering trade 2500 gr
Surprising and delicious preparation for cooking trumpet and raspberry risotto, in a 500 gr glass jar and in bulk in a special plastic bag for catering
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 trumpets and raspberries:Ingredients: Rice (extra category), Craterellus cornucopioides* (approx. 5%), raspberries*, garlic*, parsley*. dehydratedPackaging: 500 gr jar (4-5 servings), bulk bag 2500 grCooking time 18-20 minutes.vacuum packedNo preservativesNo saltStore in a cool, dry place, protected from light. Ingredients
Nutritional values per 100 g of productEnergy value: 1427,25 kJ / 335,93 kcalTotal fat: 0,54 gof which saturated: 0,10 gCarbohydrates: 75,65 gof which sugars: 0,55 gProteins: 7,10 gSalt: 0,02 g