Since times long past, rice and polenta have played a very important role in Piedmontese country nutrition. Over the years, various influences have resulted in many different recipes. We propose here a special version enhanced with vegetables and a pinch of chilli pepper.          

         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