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Contorni / SIDE DISHES

Tortino champignon e tartufo

Rice pie with mushrooms and truffle

This version of ‘riso al salto’ is classically Milanese and is enriched with perfect mushrooms and the unmistakable flavour of black truffle.

£ 12.90 / serving
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KCAL

Cooking instructions

Open the box, pierce the film and heat up the rice and mushrooms in microwave for 3 minutes at 750w; or remove from the tray, place in an oven-resistant plate and heat up at 120 degrees C in a pre-heated fan assisted oven for 10 minutes. In alternative heat up in bain marie for 10 minutes. Place the mushrooms on top of the rice and add your ‘last touch’ before serving.

Our pairing’s recommendation?

The truffle flavour is never enough for you? We agree and for this reason we recommend savouring this dish with few drops of Filippo Berio’s truffle flavoured ExtraVirgin Olive oil. An obvious matching but a great one!

CAUTION: steam may be release when removing the film lid.

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