Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Porcini mushroom risotto with crispy speck is a good and creamy first course made with fresh, fragrant seasonal ingredients that the beginning of autumn gives us. Already after the first late-summer rains the earth gives us these wonderful products and in certain seasons in abundance, so if you are lucky enough to have many of them you can indulge in various recipes. And success is guaranteed!
Clean the mushrooms and slice them thinly.
Sauté the finely chopped onion with oil, then add the mushrooms and cook.
Add the rice and toast it, then deglaze with the wine.
Add the boiling broth little by little and cook the risotto through.
Add the butter and grated cheese, then stir in vigorously for one minute.
Brown the speck in a hot pan until it becomes crispy.
Serve the risotto garnished with the crispy speck.
Note: prepare the broth with carrot, onion, celery and tomato or use two vegetable stock cubes in the amount of liquid indicated in the ingredients.
Small pan
In the refrigerator for up to 2 days
Porcini mushroom risotto with speck should be served hot so that its aromas and flavors can be appreciated.
Italia, Emilia Romagna
| Energy (kcal) | 215.96 |
| Carbohydrates (g) | 29.62 |
| of which sugars (g) | 1.62 |
| Fat (g) | 6.89 |
| of which saturates (g) | 1.95 |
| Protein (g) | 5.49 |
| Fibre (g) | 1.45 |
| Salt (g) | 0.11 |
