Ready-to-cook dish, 2/3 persons
Traditional risotto recipe prepared with our rice from the Ebro Delta and combined with a variety of mushrooms, including boletus edulis, chanterelles and senderuela.
The mushrooms are carefully selected and are an ideal complement to any dish you can think of.
It goes very well with grilled scallops, meats or chicken.
Rice, dried mushroom mix, vegetable stock, onion, garlic, rosemary and parsley