Risotti

Our risotti are all hand-packed. The cold-dried vegetables rehydrate perfectly during cooking. We only use our own Carnaroli rice, which has a firm, tasty grain and a very good cooking resistance, without the addition of glutamates.

Nettles risotto

Ortiche

Carnaroli rice packed with naturally dried nettles. A few simple ingredients ready to prepare your special risotto. Pour into a saucepan and toast with a drop of extra virgin olive oil or dry. Add broth and cook for 16 minutes. Once cooked, turn off the heat, adjust the salt and stir with extra virgin olive oil and Parmigiano Reggiano cheese. Available in packs of 250 gr (serves 2/3 persons) or glass jar of 400 gr (serves 4/5 persons).

Weight

250 gr and 400 gr

Cook in

Cooks in 16 minutes

Pumpkin risotto

Zucca

Carnaroli rice packed with naturally dried pumpkin. A few simple ingredients ready to prepare your special risotto. Pour into a saucepan and toast with a drop of extra virgin olive oil or dry. Add broth and cook for 16 minutes. Once cooked, turn off the heat, adjust the salt and stir in butter and Parmigiano Reggiano cheese. Available in packs of 250 gr (serves 2/3 persons) or glass jar of 400 gr (serves 4/5 persons).

Weight

250 gr and 400 gr

Cook in

Cooks in 16 minutes

Leeks and zucchini risotto

Zucchine

Carnaroli rice packed with naturally dried leeks and zucchini. A few simple ingredients ready to prepare your special risotto. Pour into a saucepan and toast with a drop of extra virgin olive oil or dry. Then add broth and cook for 16 minutes. Once cooked, turn off the heat, adjust the salt and stir it with extra virgin olive oil and Parmigiano Reggiano cheese. Available in packs of 250 gr (serves 2/3 persons) or glass jar of 400 gr (serves 4/5 persons).

Weight

250 gr and 400 gr

Cook in

Cooks in 16 minutes

Radicchio and mushrooms risotto

Funghi-radicchio

Carnaroli rice packed with radicchio and naturally dried mushrooms. A few simple ingredients ready to prepare your special risotto. Pour into a saucepan and toast with a drop of extra virgin olive oil or dry. Add broth and cook for 16 minutes. Once cooked, turn off the heat, adjust the salt and stir in butter and Parmigiano Reggiano cheese. Available in packs of 250 gr (serves 2/3 persons) or glass jar of 400 gr (serves 4/5 persons).

Weight

250 gr and 400 gr

Cook in

Cooks in 16 minutes

Asparagus risotto

Asparagi

Carnaroli rice packed with naturally dried asparagus with a few simple ingredients ready to prepare a tasty risotto. Pour into a saucepan and toast with a drop of extra virgin olive oil. Add broth and cook for 16 minutes. Once cooked, turn off the heat, adjust the salt and stir in butter and Parmigiano Reggiano cheese. Available in packs of 250 gr (serves 2/3 persons) or glass jar of 400 gr (serves 4/5 persons).

Weight

250 gr e 400 gr

Cook in

Cooks in 16 minutes

Mountain herbs risotto

Erbette

Carnaroli rice packed with naturally dried aromatic herbs such as borage, costmary, basil, parsley, marjoram and oregano. Pour into a saucepan and toast with a drop of extra virgin olive oil. Add broth and cook for 16 minutes. Once cooked, turn off the heat, adjust the salt and stir in butter and Parmigiano Reggiano cheese. Available in packs of 250 gr (serves 2/3 persons) or glass jar of 400 gr (serves 4/5 persons).

Weight

250 gr e 400 gr

Cook in

Cooks in 16 minutes