Description
Risotto with porcini mushrooms and bacon – Risotto Porcini e Speck
Harmony of flavors: A unique taste experience that combines the intense taste of porcini mushrooms and bacon with the creamy texture of risotto. The risotto with porcini mushrooms and bacon goes well with a variety of dishes. It harmonizes particularly well with tender fillet of beef, whose juicy texture underlines the earthy and spicy aromas of the risotto. There are also great combination options for vegetarians: Roasted vegetables such as zucchinis and eggplants add a fresh, light note to the risotto. Toasted pine nuts and a hint of Parmesan cheese round off the taste experience. A fresh leaf salad with a light lemon dressing is a refreshing addition and perfectly balances the strong flavors of the risotto. Ingredients:
- Carnaroli rice
- Bacon
- Dried porcini mushrooms (Boletus edulis and related group)
- Onions
- Black pepper
- Cinnamon
Content: 420 g Allergens: According to the list of ingredients, this product does not contain any known allergens (in accordance with EU Regulation 1169/2011 Annex II). Nutritional information per 100 g:
- Calorific value: 1500 kJ / 360 kcal
- Fat: 3.6 g – of which saturated fatty acids: 0.5 g
- Carbohydrates: 77 g – of which sugar: 0.7 g
- Protein: 8.0 g
- Dietary fiber: 7.3 g
- Salt: 0.35 g
Nutritional information per 100 g (prepared):
- Calorific value: 470 kJ / 110 kcal
- Fat: 1.0 g – of which saturated fatty acids: <0.5 g
- Carbohydrates: 24 g – of which sugar: <0.5 g
- Protein: 2.5 g
- Dietary fiber: 5.0 g
- Salt: 0.10 g
Preparation: For the risotto, peel and finely dice 1 onion. Heat the butter in a pan and fry the onion until translucent. Add the rice and toast for 2 minutes. Deglaze with a little white wine and stock (or water) so that the rice is covered. Simmer over a low heat, stirring occasionally. When the liquid has evaporated, gradually add the remaining stock (or water), stirring occasionally. Only pour in the next portion of liquid when the rice has absorbed the liquid. Cook for a total of 30-35 minutes until the rice is tender. Grate the parmesan. Finally, mix the Parmesan into the risotto and season with salt and a little pepper. Best Before: 31.12.2026
