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The richness and fragrance of lemon oils please our senses in this delicious risotto that will remind you of Ravello city.
Preparation: bring 3 ⅕ cups (0.75 Liter) of water to boil with two tablespoons of extra virgin oil. Once boiling, add the rice. Stir occasionally and cook until the water is completely absorbed.
Useful tips: try it with a can of tuna, a butter knob and some parsley.
Wine-pairing: Pinot Gris or Verdicchio, or any other medium bodied white wine.
Net Weight: 200g (7oz)
Origin: Product of Italy