Risotto with porcini mushrooms from Auvergne from Esprit sous Bois, a complete preparation that is very easy to make. Unmistakable and delicious, the porcini mushroom risotto from Esprits sous Bois will delight gourmets who don't have time to cook. Incredible but true, a simple recipe to make, your porcini mushroom risotto is ready!
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Located in the department of Puys de Dôme, the house of Esprit sous Bois, cultivates a level of requirement which contributes to its reputation. Esprit sous bois is four generations of forest mushroom and culinary preparation enthusiasts.
In terms of quantity, this porcini mushroom risotto is ideal as a single dish for a romantic dinner or as an accompaniment for a dinner with friends (3 to 4 people).
Carnaroli rice from Italy 94.9%, dried ceps from Auvergne 2.7%, onions, leeks, parsley. May contain traces of nuts, gluten, sulphites and celery.
No added salt, no preservatives and no artificial flavors.
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Preparation: Heat 4 to 5 tablespoons of olive oil in a saucepan or sauté pan, then pour the contents of the sachet. Fry everything for two to three minutes. Gradually add 1 liter of hot broth (or water) and simmer, stirring occasionally, until the liquid is completely absorbed. Salt. Add a knob of butter or a spoonful of fresh cream.
