Boletus Edulis risotto is a high qualilty ready to cook risotto. Just add water!
Suitable for vegans and gluten and lactose intolerant people.

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.

1.     Heat 3 tbsp extra-virgin olive oil in your pan over a medium heat.

2.     Add the contents of the jar and stir well for a 1 minute to coat with oil.

3.     Add one glass  white wine stirring until evaporated.

4.     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.

5.     To give extra flavour grind on top just a couple of twists of Stefania Calugi Dried White truffle slices and raspberry. It will give it a very special aroma.