A complete joy!
A very simple vegan recipe with a creamy pesto and glacial mint.
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Tuscany agrifood tradition evolves, changes and takes a new shape, moulded by the learned and farsighted hands of Severino Becagli. The company, ...
Mushroom risotto is a high quality ready to cook risotto. Just add water!
It’s vegan, gluten free and diary free.
All ingredients are included to facilitate cooking and ensure an excellent result: Carnaroli rice (the right one for risotto), dehydrated boletus edulis and dehydrated vegetable broth.
Preparation: 20 minutes approximately.
Recipe: heat 3 tbsp extra-virgin olive oil in your pan over a medium heat. Add the contents of the jar and stir well for a 1 minute to coat with oil. Add one glass white wine stirring until evaporated. Now add a couple of glasses hot water and stir until it has all disappeared into the rice. Carry on adding and stirring in a large splash of hot water at a time, until rice is cooked – this will take about 18 mins.
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