Cooking instruction
Ingredients for 4 people: 300g Carnaroli Rice 190g Cheese Fondue by Tartuflanghe Chicken Stock Preparation: In a large pot, toast the rice in 30g melted butter. Add 1/2 glass chicken stock and allow it to evaporate. Cover 2/3 of the rice with water and cook for 15 minutes, adding water when necessary. Add the Cheese Fondue mix the preparation with the rice and allow the rice to rest for about 3 minutes. Serve hot.
