Risotto with sage and lemon sauce, honey and toasted hazelnuts
Ingredients to choose
For 2 people
  • Aged Carnaroli rice
    160 gr
  • Vegetable granular seasoning
    20 gr
  • Sage and lemon sauce
    4 spoons
  • Toasted hazelnuts
    q.b
  • Chestnut honey
    just enough
  • Butter
    50 gr
  • Fresh cream
    30 gr
  • Pepper
    just enough
How to prepare it
40 min
  • Make the broth with vegetable seasoning.
  • Toast rice dry.
  • Gradually add liquid until al dente.
  • Stir in butter, cream, sage and lemon sauce, black pepper.
  • Finish with chestnut honey and toasted hazelnuts.
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