How to Use
Toast the mix in 1–2 Tbsp olive oil or butter for 1–2 minutes.
Gradually add 700–800 ml (3–3½ cups) hot water, stirring frequently.
Cook until the rice is creamy and al dente (~10 minutes).
Finish off the heat with a knob of butter and a handful of grated Parmigiano-Reggiano.
Chef Tip: A teaspoon of truffle butter or truffle oil at the end intensifies aroma and richness.
How to Store
Store in a cool, dry place. Once opened, reseal tightly and use promptly to preserve flavor and aroma.
Ingredients
Ribe Rice (97% - Origin Italy), Dried Porcini Mushrooms (Boletus Edulis 2%), Carrot, Celery, Shallot, Parsley.
