Risotto with porcini mushrooms


Very famous in Italy, Carnaroli rice is often described as the king of rice. It is grown in Piedmont (Italy). The starch content of Carnaroli gives Risotto its creamy side so delicious, and its ability to absorb the flavours gives it a real gastronomic interest.

It has a higher starch content and firmer texture than arborio, which results in a creamier risotto that is much more difficult to overcook. The grains are also slightly longer and keep their shape better when stirred.

After cooking, just add a good parmesan and a drizzle of extra virgin olive oil.

  • 400g


   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

Fat: 1g

Of which saturated fatty acids: 0g

Carbohydrates: 76g

Of which sugars: 0g

Proteins: 6,8g

Salt: 0,14g


400g (31,25€/kg)

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