Risotto with Mushroom and Basil

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Greek rice cultivated by one producer only then naturally processed in small quantities. We have half cooked the rice and used recipes we follow at home.To prepare the risotto, sauté the jar’s contents in three spoonfuls of olive oil. Add a cup of boiling water and when absorbed, add more warm water, little by little until the rice is tender but still ‘holds’ in its center (about 10 minutes). Remove from heat and add two spoonfuls of cold water. Serve immediately.

Only natural ingredient inside

Ingredients: rice, mushroom chantelles, basil, salt, pepper.

Net Weight: 300gr