Porcini Risotto 300g
- Providore’s French Porcini Mushroom Risotto Mix
- 2 tbs olive oil
- 1 medium sized onion, finely chopped
- 2 garlic cloves, finely chopped
- Approximately 1 litre of hot chicken, beef or vegetable stock
- 175 ml glass of white wine - Providore Chenin Blanc
- 2 Heaped tbsp butter
- Salt and pepper to taste
- 50g Parmesan Cheese, shaved or grated
Heat olive oil in deep pan, add the onions and garlic , then fry for about 5 minutes until soft.Add contents of Providore’s French Porcini Mushroom Risotto Mix and stir until rice appears glossy.Pour over the wine and let it reduce to half. Keep the pan over a medium heat and pour in one cup of stock.Simmer the rice stirring often,until the rice has absorbed all the liquid.Add about the same amount of stock again and continue to simmer and stir- it should start to become creamy plump and tender.By the time the final quarter of stock is added,the rice should be almost cooked.Continue stirring until the rice is cooked.If the rice is still under cooked add a splash of hot water.Take the pan off the heat, add the butter and scatter over half the cheese.Season with Salt & Pepper and stir through.Spoon into bowls sprinkle with remaining Parmesan cheese.
Optional Additions - add 250g sliced mushrooms to pan with onions and garlic for a rich mushroom flavour. Stir through fresh spinach or rocket.Top with crispy prosciutto, crumbled goats cheese or steamed asparagus.
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