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Funghi Porcini Risotto

Funghi Porcini Risotto
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The combination of the rice's absorbtion of the flavour of the wild mushrooms along with the addition of cheese and saffron causes the dish to turn a golden brown and smell like the countryside to the east of Piamonte and to the west of Lombardía.

A work of art of Italian cooking and a true delight for your taste buds.

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9,95 € tax incl.

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Rating: 2.3/5 (3 votes cast)

Funghi Porcini Risotto , 2.3 out of 5 based on 3 ratings

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Mushroom risotto is a wonderful dish. They say it originated in Milan in 1574 thanks to the love of an artist who created the stained-glass windows of the Duomo. Italians say it should be mantecato (creamy), legato (the grains of rice separate but joined by the cream) and all'onda (smoothly spread over the plate). It features chicken, garden produce, lightly fried vegetables, butter, and almonds in its stock.

Quick and easy to make:

1. Open the can and pour the content in a cooking pot with a diameter of 24cm.
2. Turn on the fire and heat up at medium power.
3. When the stock is starting to boil, add the rice.
4. Cook with a medium heat for 15', stirring occasionally. Remove from heat and let it sit for 2-3'.

Ingredients: stock, funghi porcini (10%) and bag of rice

Allergenic information: Contains celery and milk.

Packaging: Rice in sachet, content in an elegant box.

Net weight of can: 840 grams  / 2-3 servings


Add 50 g. of cured grated cheese at the end of the cooking to obtain a creamier blend.


La Chinata originated in 1932, in the region of Sierra de Gata, in the province of Caceres. At that time, oil was obtained in very basic olive mills; nowadays, however, they use the most modern grinding and pressing systems which are still purely mechanical but extract a much larger quantity with a clean and controlled method to ensure the quality of the extra-virgin olive oil.

Currently, La Chinata is a benchmark for the gourmet market because of its commitment to the development of new products derived from extra-virgin olive oil, to the innovation of new delicacies, and to exploring new market niches.

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