Wild Porcini Mushroom Risotto

Name: Wild Porcini Mushroom Risotto
Prep time: 5 min
Cook time: 25 min
Yield: Add a tablespoon of olive oil to a pan, then add the Wild Porcini & Parmesan Risotto. Cook on a moderate heat for 2 minutes. Add 300ml of boiling water. Cook until liquid has been absorbed. Add another 400ml of boiling water. Continue to cook whilst stirring continuously. Cook for 10 minutes until all water is absorbed. Meanwhile, add a table spoon of olive oil to a pan, fry off the mushrooms for 10 minutes. Add cooked mushrooms to rice and stir through. Serve with parmesan. Print Recipe
Cuisine: Middle East
Ingredients: 250g Wild Porcini & Parmesan Risotto, 1ltr water (for boiling), Parmesan, to serve, 2 tbsp Olive oil, 200g Button mushrooms

Introduction

Prep time: 5 minutes
Cooking time: 25 minutes
Serves: Serves 2
Summary: Add extra mushrooms for the ultimate risotto experience!
Ingredients:: 1tbsp of oil; 25g butter; 1 onion, finely chopped; 2 garlic cloves,; finely chopped; 1 pouch of Wild; Wild Porcini Mushroom Risotto; 700ml vegetable stock; 2tbsp chopped; fresh parsley; 100g parmesan; 100g young leaf spinach; Pinch of salt and pepper; Parmesan, to serve

Cooking Method

Heat the oil and butter in a large deep-frying pan. Add the onion and cook gently for 5 minutes until softened. Add garlic and cook gently for 2-3 minutes
Stir in the pouch of Wild Porcini Risotto to coat with the onion and garlic mixture. Pour in the stock and cook over a moderate heat for about 3 minutes, stirring from time to time.
Lower heat and let simmer for 15 minutes until most of the liquid has been absorbed
Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted
Serve immediately, sprinkled with the remaining parmesan
Slow Cooker Alternative: Add all ingredients to the slow cooker and cook on low for 2 hours. Add extra mushrooms to taste.