Polenta with Porcini Mushrooms
This polenta is tasty, extremely versatile and perfect in winter or for every-day meals.
It can be served in many ways, as a first course, baked, with stews, meat or cheese.
   Cooking recommendations:
Bring the water to boil in a saucepan and add a heaped teaspoon of salt. When it comes to the boil, add the corn meal (polenta) slowly, stirring constantly with a wooden spoon.
Continue stirring for about 5 minutes till the mush thickens (the longer you stir the better the polenta will be), adding boiling water as necessary. The polenta is done when it peels easily off the sides of the pot.

Carnaroli Rice with Porcini Mushrooms
The Carnaroli rice, a premium quality rice, is the king of the Italian rice, perfect for exquisite rice dishes. Prepared with the addition of porcini mushrooms is particularly suitable for delicious risottos.
   Cooking recommendations:
Prepare a mixture of minced onions and herbs; sauté it in olive oil in a casserole saucepan until it is slightly brown, then stir in the Carnaroli rice with porcini mushrooms and sauté briskly. Add some broth little by little and leave to cook for about 20 minutes until the rice is “al dente”.
Take off the fire and let the risotto sit covered for a couple of minutes, then serve.

Available in the 400 gr. glass jar size