Porcini mushroom and truffle cream risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | grams | Butter; (1oz) |
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion; finely chopped |
| 250 | grams | Arborio risotto rice; (8oz) |
| 2 | Vegetable stock cubes made up with 900ml; (1 1/2 pints) | |
| ; boiling water | ||
| 2 | 20 g packs porcini mushrooms; rehydrated as per | |
| ; pack instructions, | ||
| ; reserve 1/2 of the | ||
| ; liquid | ||
| 2 | tablespoons | Mascarpone cheese |
| 1 | teaspoon | Truffle cream |
| Salt and freshly ground black pepper | ||
| Parmesan shavings | ||
Directions
TO GARNISH
Heat the butter and olive oil in a large shallow frying pan, add the onion and over a moderate heat gently saute for 3-4 minutes. Stir in the rice and cook for a further minute coating the rice with the oil.
Gradually add in the hot stock, stirring all the time, adding additional stock as and when the stock has been absorbed. Repeat this process until all the stock has been incorporated this will take approximately 20 minutes.
Finally stir in the porcini mushrooms and reserved liquid, mascarpone, truffle cream and season with salt and freshly ground black pepper and heat for a further 1-2 minutes. Serve immediately with parmesan shavings.
Converted by MC_Buster.
NOTES : A lovely combination of porcini mushrooms finished with a teaspoon of truffle cream which can be found on theSpecial Selection fixture.Ideal as a starter or main course.
Converted by MM_Buster v2.0l.