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This risotto mix has the flavoursome addition of cuttlefish ink, which has a mild flavour of seafood. It cooks into a striking black dish, and matches perfectly with prawns, calamari or mussels for a rich main course. Try drizzling with our lemon oil to finish.
Carnaroli rice 92%, dehydrated cuttlefish ink (molluscs) 2%, sea salt, rice flour, dehydrated vegetables (onion, celery, carrot, parsley), extra virgin olive oil, maize starch, miso (soya, rice, water, salt, koji), yeast extract, spices.
Allergy advice: for allergens, see ingredients in bold. Produced in an environment where milk, egg, cereals containing gluten, mustard, fish and crustaceans are also used.
How to use
Heat 3 tablespoon of oil in a large saucepan, add the content of the bag and coat the rice in the oil. If you wish you can add half a glass of dry white wine and let evaporate. Cover the rice with approximately 700ml of boiling water, stir and cook on a low heat for about 17 minutes, stirring occasionally and adding water if necessary. Season to taste. When the rice is cooked, stir in a generous knob of butter.
Serves 2 to 3.
Try with our Lemon Oil