Please note all orders will be dispatched from Monday 22nd August.

Mushroom Risotto

PREPARATION TIME: 10 MINUTES|COOKING TIME: 20-25 MINUTES|FEEDS 4 PEOPLE

METHOD

Add the porcini mushrooms, boiling water and crumbled stock cubes to soak for around 15 minutes and then drain the mushrooms and leave the mushroom stock to the side for later.

Heat olive oil in a pan with add garlic and onions and sweat until they become crispy. Add the chopped mushrooms, garlic and salt and cook for around 7 minutes.

Add in the dried rice and white wine. Keep stirring and slowly add the stock in bit by bit until this dissolves and the rice is al dente.

Finish the dish off with butter, parsley leaves and parmesan.

INGREDIENTS

250g chestnut mushrooms, diced
50g dried porcini mushrooms
1 onion, diced
1 chicken/vegetable stock cube
2 garlic cloves, crushed
400g Arborio rice
750ml boiling water
175ml dry white wine
2tbsp butter
Handful of parsley leaves
75g parmesan, grated
3tbsp olive oil