The Italian ‘riso al salto’ (Italian baked rice) was originally created to make use of the leftover rice, but throughout the years it has become a much loved, Italian classic dish. Accompanied by an artichoke sauce this simple dish combines flavour and texture to create stunning results.
Carnaroli rice 48%, vegetable stock (water, carrots, onion, CELERY), Parmigiano Reggiano DOP (origin: Italy) 12% (cow’s MILK, salt, animal rennet), BUTTER, white wine (contains SULPHITES), extra virgin olive oil, onion, salt.
Artichoke 99% (origin: Egypt), extra virgin olive oil, white wine, (contains SULPHITES), marjoram, garlic, salt.
Opening instructions: You may find our jars are a bit difficult to open? THAT IS A GOOD SIGN! As you know our product don’t contain any preservative or additive. To guarantee the maximum protection of the true freshness of our products, our jars are put under vacuum, therefore strongly sealed. If you cannot open easily, this is just a further positive sign of this freshness preservation.
Heating instructions: Open the packages and heat in the microwave for 3 minutes to at 750w; or heat at 120° C in a preheated fan assisted oven for 10 minutes. Add artichokes cream on top of the rice pie and enjoy!
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