Risotto

This ready-made mixture of Carnaroli rice and high-quality, aromatic ingredients means that even beginners can make classic Italian risotto! The rice is free from artificial flavours, preservatives and additives.

How to make the risotto:

1. Prepare some vegetable stock (about 500 ml).
2. Cook the risotto mixture in a pan with a little olive oil, salt, pepper, and finely chopped onions.
3. When the onions are translucent, add 500 ml of warm water and simmer the rice over low heat. Stir regularly.
4. As soon as the Carnaroli rice has almost completely absorbed the water, add a little vegetable stock. The rice should always be just covered with broth. Stir again and again.
5. Let the rice absorb the broth and repeat step 4 until the risotto is creamy but the rice still has a bite to it.
6. At the end of the cooking time, let it rest briefly and season with a little butter and parmesan before serving.