Serves 2          20 min.         4 items

BAG CONTAINS
Nicolas Vahé Risotto / Mushrooms
Nicolas Vahé Olive oil / White truffle
Nicolas Vahé Salt / Mushrooms

SHOPPING LIST
125 g mascarpone
200 g grated Parmigiano Reggiano
1/2 bundle parsley
Beetroot sprouts for garnish

HOW TO
1. Prepare the Risotto / Mushroom as described on the package, and add 1 tbsp Salt / Mushrooms.
2. Add mascarpone, Parmigiano Reggiano and 2 tbsp Olive oil / White truffle to the risotto.
3. Pour 1-2 tbsp Olive oil / White truffle over the risotto and garnish with beetroot sprouts.

Bon appétit