RISOTTO READY-TO-COOK WITH DEHYDRATED TRUFFLE
Carnaroli rice 92%, natural sea salt, cheese (contains milk), truffle (Tuber Aestivum) 0,1%, rice flour, onion, celery, carrot, parsley, extra virgin olive oil, corn starch, miso (soy, rice, water, salt, koji), yeast extract, spices, flavoring. Contains: celery, soy, milk.
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.