This product may or may not be Alpha-Gal friendly as it lists 1 ingredient that may not comply.

Is Risotto, Premium, Milanese Style with Saffron and Italian Arborio Rice Alpha-Gal?

This product may or may not be Alpha-Gal friendly as it lists 1 ingredient that may not comply.

Description

Risotto alla Milanese is a premium dish from Milan, Italy, made with Italian Arborio rice. Italy, known for its rice production, thrives in the Lombardi region's wetlands and cool temperatures. The dish's origins stem from combining rice with local ingredients. Saffron, the world's most expensive spice, is a key component of risotto. It is essential to prepare risotto al dente. While no specific comments about the risotto's taste are given, people generally say that the risotto is delicious. Overall, risotto premium milanese style with saffron and Italian Arborio rice is a flavorful and highly regarded dish. (106 words)

Ingredients

Arborio rice, dehydrated vegetables (onion, garlic), salt, corn meal, monosodium glutamate, sugar, maltodextrin (from corn), hydrolyzed corn protein, modified corn starch, dehydrated chicken, sodium aluminosilicate (anti-caking agent), saffron, spices, celery extract, disodium inosinate, disodium guanylate.

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What is a Alpha-Gal diet?

An Alpha-Gal diet eliminates mammalian meat and products containing mammalian-derived ingredients to prevent allergic reactions in people with alpha-gal syndrome. This includes beef, pork, lamb, dairy products, gelatin, and certain medications derived from mammals. The condition involves a specific sugar molecule found in most mammals, often triggered after a tick bite. People may experience delayed allergic reactions 3-6 hours after consuming trigger foods. The diet focuses on safe alternatives like poultry, fish, and plant-based proteins. When followed carefully, often with guidance from an allergist or dietitian, it can prevent serious reactions while maintaining adequate nutrition.

Alpha-Gal? Risotto, Premium, Milanese Style with Saffron and Italian Arborio Rice | Spoonful