Prepared for risotto with gorgonzola and walnuts.
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Suggestions: brown the rice in a pan with a drizzle of oil, a pinch of salt, pepper and a finely chopped onion; When the rice is golden, pour 1/2 liter of hot water; add, then, during cooking, two tablespoons of vegetable broth. Let stand a few minutes before serving, adding a knob of butter and grated parmesan
Ingredients: Rice, Roma, Gorgonzola cheese 5%, walnuts, parsley, onion.
Allergens: milk and dairy products, nuts
Cross Contamination: Cereals, Peanuts, Soybeans, dried nuts, celery, sesame seeds, mustard, dairy products, sulfites (present in raw materials such as garlic and onion)
Best before: 18 months from date of manufacture.
Store in a cool, dry place away from heat and direct light
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