Dried porcini mushrooms combined with the delicacy of “Carnaroli” rice become a scented dish, to be presented as a rich and delicious main dish.
INSTRUCTIONS FOR USE: Boil 400 ml of meat or vegetable broth, prepare in the meantime a base of oil and garlic in a pressure cooker, when the oil is hot remove the garlic and pour the preparation of Rice (180 gr), add a drop of white wine and make it evaporate. Add the hot broth and close the pressure cooker. Wait 8 minutes after the whistle. Then open the lid and add a spun of butter and grated cheese as desired then stir slowly. Instead of butter and cheese, Asiago sweet cheese cubes can be used to enhance the taste of porcini.
Great porcini dried in the sun that preserve all the scent of the woods where they were harvested. The type of preservation allows it to be throughout the year. They are excellent with risotto and meat based dishes, and very easy to use.
Il miele di castagno ha sapore aromatico complesso e potenti proprietà antiossidanti e antimicrobiche.
The chestnut tree honey has aromatic and complex taste, it has powerful antioxidant and antimicrobic properties.
The wildflower honey soothes cough and has detox qualities for the liver. It sweetens and energizes. Its taste can change based on the blooming period and zone, and the color can reveal the flavour: if it is dark it is more intense, if it is clear it is delicate.