RISOTTO ALLA BOSCAIOLA

Risotto alla boscaiola

Origin

Piedmont

Ingredients

Carnaroli rice, vegetable stock powder, ceps 2,4%asparagus 1,6%, onion, parsley. May contain traces of cereals containing gluten.

Net weight : 250 gr

Preparation for 2/3 persons

Pour the contents into a pan with a little oil and fry for a minute. While stirring, add half a glass of water or white wine, and allow to evaporate.

Subsequently add 2 and a half glasses of hot water (600ml) little by little and stir continously. The risotto will be ready after approx 13/15 minutes.

remove the pan frome the heat and add the knob of butter and grated cheese. Allow to stand for a minute, and serve !