The parmigiana risotto could rightly be considered “the mother of all risotti” because it is the perfect base to which one can add many different ingredients, but it is fantastic also as it is. The generous amount of cheese makes it rich and creamy, always “al dente” thanks to the Carnaroli rice, tasty but delicate. An old and easy recipe that if well prepared always gives a good impression.
The single portion is perfect for reactivation in the microwave: it is sufficient to make a small hole in the film to allow steam to vent, put it in the oven with the perforated part upwards and give it 4 minutes by 850W. When cooked, open the pouch carefully and put the product on a plate stirring gently before serving. (Cooking times must be adjusted to oven performance) Alternatively, and in any case for greater quantities, best to use a nonstick pan. Pour the frozen product in the desired quantity in an even layer and cook covered on medium / low heat for about 6 minutes. Then uncover and continue cooking for another 2 minutes, stirring gently.
18 months in a freezer
Nutritional InfosEnergy: 181kcal/760kj
of wich satured: 3,4g
of wich sugars: 0,3g
Dietary fiber: 0,4g