Discover how to cook
the Botanic & Fruits risotto
Discover how to cook
the B&F risotto
Receta
INGREDIENTS:
One tablespoon of olive oil
10g of butter
50ml of white wine
750ml of water
Parmesan reggiano to taste
– – – – – – – – – – –
STEP BY STEP
1. Heat 1 tbsp of olive oil and 15g of butter in a thick and high pan over medium heat.
2. Brown the content of the package.
3. Add 50ml of white wine and stir until evaporated.
4. Then add 750ml of hot water and stir every now and then in medium-high heat until you get a creamy texture and rice is cooked (17 ′ approx.).
5. Turn off the heat and add butter and parmesan reggiano or rawmesan (vegan option) to taste.
Ready to serve!
2. Brown the content of the package.
3. Add 50ml of white wine and stir until evaporated.
4. Then add 750ml of hot water and stir every now and then in medium-high heat until you get a creamy texture and rice is cooked (17 ′ approx.).
5. Turn off the heat and add butter and parmesan reggiano or rawmesan (vegan option) to taste.
Ready to serve!
Recipe
Ingredients:
One tablespoon of olive oil
10g of butter
50ml of white wine
750ml of water
Parmesan reggiano to taste
– – – – – – – – – – – –
Step by step:
1. Heat 1 tbsp of olive oil and 15g of butter in a thick and high pan over medium heat.
2. Brown the content of the package.
3. Add 50ml of white wine and stir until evaporated.
4. Then add 750ml of hot water and stir every now and then in medium-high heat until you get a creamy texture and rice is cooked (17 ′ approx.).
5. Turn off the heat and add butter and parmesan reggiano or rawmesan (vegan option) to taste.
Ready to serve!
2. Brown the content of the package.
3. Add 50ml of white wine and stir until evaporated.
4. Then add 750ml of hot water and stir every now and then in medium-high heat until you get a creamy texture and rice is cooked (17 ′ approx.).
5. Turn off the heat and add butter and parmesan reggiano or rawmesan (vegan option) to taste.
Ready to serve!