Sacla wild mushroom risotto
Mushrooms (Champignon Mushroom, Nameko Mushroom) (42%), Water, Cream, Sunflower Seed Oil, Onion, Parsley, Porcino Mushroom Powder (2%), Balsamic Vinegar (Wine Vinegar, Concentrated Grape Must, Cooked Grape Must), Blueberry Juice Concentrate, Garlic, Ground Black Pepper, Modified Maize Starch, Flavourings, Sea Salt, Acidity Regulator: Lactic Acid
Preparation & Storage
- Just 2 simple steps for perfect risotto.Combine this Wild Mushroom sauce with 200g risotto rice, 600ml water (that's 3 empty jars worth) and a stock cube in a pan.Simmer for 15-20 minutes, stirring occasionally and adding a little more water if necessary until the rice is creamy and cooked as you like it. Shower with Parmesan and serve. Buon appetito!
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