Ingredients:
Arborio rice, onion, garlic, thyme, ev olive oil, butter, salt, pepper, white wine, mushrooms, grana padano, mozzarella, parsley, cream, porcini stock, truffle spice
Heating Instructions:
Defrost overnight in fridge; place 100ml water into a small sauce pot, bring to the simmer, add the rice all at once, then turn down the heat to the minimum, stir gently till rice is soft, between 2 - 3 minutes, do not over cook
Serving Suggestions:
Garnish with grated parmesan
Serve with a chicken schnitzel
Pair with Paul Cluver Estate Chardonnay