Kalfsblanquette in romige Risotto Bordeaux we crush the morels so

we crush the morels so that their aroma spreads much better

Deze bisque bereid volgens het traditionele recept bestaat alleen uit kreeft en hele vis

The nose is elegant and delicate

Intense red color with ruby reflections

tubular red with cherry reflections

Kalfsblanquette in romige Risotto Bordeaux we crush the morels soDescriptionA must have in French gastronomy, this veal blanquette with creamy risotto. To be eaten warm (3 minutes in the microwave with the pot closed or pour the contents into a pan and heat over low heat)Dimensions11cm (d) x 11cm (h)Net weight400gIngredientsarborio rice 37. 5%, veal 30. 5%, cream (milk) sterilized UHT liquid 30% fat (cream, stabilizer E407) 12. 7%, Parisian mushrooms 7. 6%, silverskin onions 3. 8%, salt 2. 9%, butter (milk) 2. 5%,