Premium 5-MUSHROOMS RISOTTO Pre Mix with Bulgarian rice & wild-foraged mushrooms:
dried Caesar's mushroom, porcini, chanterelle, black trumpet, hedgehog mushroom
+ selected Bulgarian veggies & spices
by TheMostPrecious, Bulgaria
8 oz. (250gr) bag
EASY-TO-PREPARE premium, delicious risotto with 100% natural ingredients:
premium Bulgarian rice, dried Caesar's mushroom, porcini, chanterelle, black trumpet, hedgehog mushroom, chanterelle mushroom powder, dried carrots, parsnip, wild onion, parsley, sea salt.
Perfect for health-conscious consumers looking for truly authentic, and fresh ingredients.
Easy Recipe - feeds 6 people - ready in 40 minutes:
- Add 3 teaspoons of olive oil (or butter) to a pan
- Lightly heat and add the contents of the bag
- Gently coat the risotto in the oil/butter, on a low heat, for about 3-4 minutes
- Once coated, start adding water gradually - 1 cup every 10 minutes, while stirring regularly, on a medium heat
- Optionally add some white wine ~ 20 minutes into the process
- Let it simmer until water is absorbed.
Enjoy!
About Porcini Mushroom:
Enjoy the Ruler of the Mushroom Kingdom - Porcini a.k.a. King Bolete, Boletus Edulis, Penny Bun, Cep, Manatarka, etc. - the epitome of flavor, texture, and appearance! The mushrooms are hand-picked in 2023 by an experienced mushroom hunter from the pristine mountains of Bulgaria - the Rhodope, Balkan, Vitosha, Pirin, Rila. After harvesting, the mushrooms are naturally sun dried (without use of any industrial machinery) for best taste and texture.
About Chanterelle Mushroom:
Chanterelle Mushrooms are highly regarded edible mushrooms, among the best and richest tasting ingredients for a variety of recipes. They emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste.
The authentic flavor of these mushrooms is especially popular in Italian and French cooking, where it is added to risotto, pasta, sauces, soups, casseroles, and stuffing. Dried chanterelles can also be crushed into flour and used in seasoning in soups or sauces. Though records of chanterelles being eaten date back to the 16th century, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 18th century, when they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Today, the usage of chanterelles in the kitchen is common throughout Europe and North America.
About Caesar's Mushroom:
Amanita Caesarea (Caesar's Mushroom) is a highly regarded edible mushroom, among the best and richest tasting ingredients for a variety of recipes. This mushroom was a known favorite of early rulers of the Roman Empire.
Caesar’s mushrooms are tender, fragrant, and mild in flavor with notes of hazelnuts and chestnuts.
It is rich in copper, zinc, B vitamins, fiber, magnesium, and some potassium.
About Hedgehog Mushroom:
Hedgehog Mushrooms, a.k.a. sweet tooth or sheep's foot, are highly regarded edible mushrooms, with a sweet, nutty taste and crunchy texture, suitable for a variety of recipes. The authentic flavor of these mushrooms is especially popular in Italian and French cooking, where it is added to risotto, pasta, sauces, soups, casseroles, and stuffing. They are frequently sold with chanterelles, in France it is one of the officially recognized edible species sold in markets. Dried hedgehog mushrooms can be crushed into flour and used in seasoning in soups or sauces.
About Black Trumpet Mushroom:
Black trumpets (a.k.a. black chanterelle, horn of plenty, trombetta dei morti) are highly regarded edible mushrooms, especially when dried - among the best and richest tasting ingredients for a variety of recipes.
The rich, smoky flavor of these mushrooms is especially popular in Italian and French cooking, where it is added to risotto, pasta, sauces, soups, seafood and meat dishes. When dried their flavour acquires black truffle notes! In this form it can be crumbled as a condiment.
About Bulgarian rice:
Once upon a time, many years ago, in the distant 14th century, in the current borders of the Bulgarian state along the Maritsa and Tundzha rivers, rice cultivation began. During the times of socialism, irrigated rice fields were built in the region of Pazardzhik, Plovdiv and Stara Zagora. Thus, rice production reached its golden years - in the 1980s, 250,000 decares were sown per year.
In the 1990s, however, rice production declined, reaching only 14,000 decares in 1995. After 2000, a gradual revival of the sector began, and today half of the cultivated areas from the golden years of Bulgarian agriculture have been restored.
We use premium rice produced by KRINA Bulgaria.
All Natural, Organic, Gluten-Free, Wild Foraged, Non-GMO, Hand Picked and Handled.
Made in Bulgaria by TheMostPrecious.