Every jar of bjotto contains exactly what you need for a rich, authentic porcini risotto—portioned for two, layered in glass so you can see every ingredient.
What's inside
Three ingredients. Nothing else.
Carnaroli rice from Northern Italy. Wild porcini mushrooms for deep, earthy flavour. A scattering of onion for sweetness.
Everything goes straight into the pan—no measuring, no waste. Perfect as a meal for two.
Each jar is hand-layered in Cape Town. Labels are made from plastic-free Tintoretto Gesso paper.
How to make it
Twenty-five minutes from jar to table.
The Method
1.Heat 1 L of stock in a large pot
2.Melt 1 tablespoon of butter in a wide pan
3.Pour risotto mix into the pan, toast 2 mins
4.Ladle in stock over 14–16 mins
5.Stir frequently, maintaining a simmer
6.Remove when rice is al dente
7.Stir in 2 tablespoons of butter
8.Stir in 50 g of parmesan
9.Salt and pepper to taste
10.Serve immediately
You'll need
1 jar of bjotto
1 L of vegetable stock
3 tablespoons of butter
50 g parmesan
Salt
Pepper
Serves
Two. Pairs well with Chenin Blanc.
