Porcini, pumpkin and saffron risottos meet porcini, cheese and taragna polenta: three risottos and three polentas for the festive season, with no meat in any of them. One pouch of each flavour, ready to go under the tree or onto the Christmas Eve table.
Which one first?
Porcini gets straight to the point here: creamy rice, clear mushroom flavor, and that unmistakable earthy savoriness.
This risotto has a sweet streak, with pumpkin that becomes more noticeable as you eat and savory onion keeping it company.
Saffron gives you exactly what you came for, with rich, rounded flavor that stays put all the way through.
If you like your mushrooms earthy and full-flavored, this substantial polenta has porcini pieces running right through it.
Think melted aged cheese folded into polenta, with a full, savory flavor that’s anything but mild.
Buckwheat gives this polenta its nutty side, with toasted-grain flavor and just enough texture to keep things interesting.
What you need
For 1 pouch · 2–3 servings
1 tbsp
oil
700 ml (3 cups)
water + vegetable stock concentrate
salt and a knob of butter
a splash
white wine
(optional)
What you need
For 1 pouch · 2–4 servings
1.1 L
salted water
1 Tbsp
oil
