Risotto with Boletus
The rice: we use a base of biological Carnaroli rice, in order to obtain a risotto with a delicious made in Italy taste.

Further ingredients: we choose dehydrated, biological and natural high quality ingredients to give our risotto a genuine taste and keep the organoleptic properties of the recipe unchanged.
With biological Carnaroli rice, gluten-free.
White rice

White rice: milled rice which was removed the husk, bran and germ.


Carnaroli rice* 90%, vegetable broth* (salt, brown ground rice*, corn starch syrup*, yeast extract*, carrot*, sunflower oil*, onion*, celeriac*, parsnip*, roasted onion*, spices*, herbs*), boletus* 3.1% (Boletus Edulis and relevant group), ground rice*, parsley* (*= from biological agriculture)



It can contain tracks of soya, fish, shellfishes, molluscs, milk and by-products, sesame, peanuts and nuts.


Shelf life

15 months

Nutritional properties of ingredients
Semi-brown Carnaroli rice
It’s obtained by removing the bran from the grain only partially, in order to preserve the precious germ as far as possible. Its cooking time is lower than the brown rice one.
It’s precious for its high content of fibre, vitamins, minerals, starch and proteins. If compared to the brown rice, it’s more suitable for those who must take less fibre, such as children.
Bibliografia Collegata
Among the mushrooms, Boletus Edulis is the most known and appreciated in the world.
This mushroom has a low content of proteins and calories (only 25 kcal/100g); it’s rich in potassium, phosphorous, copper, selenium, sodium, beta-carotene, folic acid and insoluble fibre; it’s suitable for those who suffer from gout thanks to its low content of proteins.