A good risotto is both comforting and elegant but it does take time - all that stirring! So we're happy to do it for you! We're using Arborio rice here and we cook it slowly until plump and creamy, adding vegetable nage (a fancy name for stock) gradually in the time-honoured way. We use both dried porcini and fresh mushrooms for some extra shroomy flavour, with garlic, thyme, Parmesan and mascarpone and finish the dish with a touch of truffle oil. We'll also include some extra stock for you to stir into the risotto as you reheat - it will make all the difference.
Arborio rice, porcini mushrooms, button mushrooms, onion, garlic, thyme, parsley, salt, olive oil, butter, mascarpone, Parmesan, white wine, black pepper, truffle oil, vegetable nage (onions, carrot, celery, garlic, lemon juice, pepper, star anise, parsley, thyme, white wine, fennel seeds, salt, olive oil.)
|PER 100G (RAW)||PER SMALL SIZE|
Sprinkle with extra Parmesan and a good grind of black pepper before serving, with a salad with some bitter leaves in the mix - radicchio, endive, etc - and some finely sliced fennel or radish for crunch.
DEFROST INFORMATION: Defrost overnight in the fridge. Once defrosted, keep refrigerated and cook and consume within 48 hours.
Pour contents into a saucepan with stock, stir gently until heated through and rice cooked to your liking. To microwave, empty the contents into a heatproof container. Heat for 5 (from defrosted) to 15 minutes (from frozen), stir and then add your vegetable stock sachet and heat for a further 4 minutes. Top with shaved Parmesan.