RISOTTO READY-TO-COOK WITH DEHYDRATED SQUID INK
Carnaroli rice 92%, squid ink 2% (contains molluscs), natural sea salt, rice fl our, onion, celery, carrot, parsley, extra virgin olive oil, corn starch, miso (soy, rice, water, salt, koji ), yeast extract, spices. Contains: celery, soy, molluscs.
heat contents with 1 tbsp of olive oil in heavy saucepan over medium-high heat. Add 2 2/3 cups boiling water (650-750 ml). Do not cover. Cook 15/17 minutes, stirring occasionally. It is done when tender but firm to the bite. Remove from the heat and add grated parmesan cheese and butter. Mix well and stand for a few minutes until creamy before serving.
add 2 ½ cup of cold water to contents, cook for 15 minute at, 660 W, stir, add grated parmesan cheese and butter and serve.