Shiitake and Boletus TREVIJANO Risotto - 280g tray - 3 servings

A dish designed to bring out the chef in you. This Risotto brings together the best of the mycological world with vegetables of the best quality dehydrated at their optimum moment. As a result, we obtain a delicious recipe based on natural and 100% vegetable ingredients. The Shiitake and Boletus Risotto Trevijano is made up of rice, red onion, dried boletus, shiitake mushrooms, pumpkin, garlic and basil. Nothing else. The combination of these ingredients in the right proportion gives us a very tasty and easy-to-prepare dish that surprises with its aroma, texture, and creaminess. The aroma and flavor of the mushrooms, in contrast to the light sweetness of the pumpkin and the freshness of the basil characterize this Risotto, which is prepared in a few minutes by adding hot water little by little and stirring. All our Risottos are of vegetable origin, so they are suitable for vegans and do not contain gluten. Trevijano recipes contain no preservatives or additives, not even added salt. HOW TO USE: 1-In a casserole, heat two tablespoons of oil and add the contents of the tray. Stir for 1 min. 2-Add 7 g of salt (or to taste). If you want, you can add 50 ml of white wine and let it evaporate. 3-Add little by little about 750 ml of hot water, stirring until smooth and al dente (medium heat). 4-Remove from the heat and, if you like, mix with Parmesan cheese. (For one person, the quantities are about 95 g of rice and 300 ml of water. Remember to shake the tray beforehand so that there is a homogeneous mixture.) The touch that we like is to garnish with a crunchy slice of Iberian ham. Tell us which one is yours. #Trevijano