Olive and tomato risotto, ready for cooking: a tasty, practical way to cook, when you do not have much time but still want quality flavours and ingredients.
Tips for cooking: pour oil, or melt butter, into a frying pan, and add the entire contents of the packet immediately afterwards. Brown for a few moments, stirring the rice continuously, and add 750ml of water (or vegetable stock if you prefer). Cook slowly, pouring in extra water to get the desired finish. Before serving, we recommend you add a knob of butter, and salt as needed.
Italian rice Carnaroli superfine, olives, dehydrated tomato, parsley, garlic.