Fragrant, earthy risottos meet gently sweet corn and nutty buckwheat. Three risottos and three polentas, one pouch of each, ready to become regulars at your table.
Which one first?
With a gentle corn flavor all its own, this white polenta is a little reminder that delicious doesn’t have to be loud.
There’s something very easy to like about warm corn flavor and gentle sweetness, especially when they’re the whole point.
Buckwheat gives this polenta its nutty side, with toasted-grain flavor and just enough texture to keep things interesting.
The room smells like truffle, the rice tastes like truffle, and the bowl makes a very good case for seconds.
Saffron gives you exactly what you came for, with rich, rounded flavor that stays put all the way through.
Porcini gets straight to the point here: creamy rice, clear mushroom flavor, and that unmistakable earthy savoriness.
What you need
For 1 pouch · 2–4 servings
1.1 L
salted water
1 Tbsp
oil
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)
