Region of Piedmont, Italy
Fry the unwashed rice over low heat in melted butter for a few minutes until it becomes translucent.
Prepare the broth (3 to 4 times the volume of rice).
Add the broth gradually, always over low heat and mix regularly.
Cooking the risotto takes about 18 minutes.
Finish by adding grated parmesan, a knob of butter or cream for even more smoothness and cover for 2 minutes.
Carnaroli rice 96%, ceps (botelus edulis) 3%, onions.
Store at room temperature away from heating and light sources.
Energy: 1425kJ / 341kcal
Of which saturated fatty acids: 0g
Of which sugars: 0g