CLASSIC RISOTTO WITH SAUTÉED MUSHROOMS AND BASIL PESTO
Our risotto is made the old school way by first lightly cooking onions in olive oil. We then add the rice, coating all the grains and then add white wine. While gently stirring, we slowly add the hot mushroom stock to achieve a creamy and yummy consistency. Finally the basil pesto and sautéed mushrooms are added.
Made in the USA
Double Serving - 6.6oz
**A note of inspiration from Good To-Go**
My second trip to Italy was to Veneto in 2003. I was completely blown away by a truffled mushroom risotto like I’d never had before. It was served in the wine cellar of Anitca Bottega Del Vino after a day at the Vinitaly Expo. Va bene.