Risotto of mushrooms, thyme and mascarpone
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.)
Sprinkle with extra Parmesan and a good grind of black pepper before serving on its own or with a salad with some bitter leaves in the mix - radicchio, endive, etc - plus some finely sliced fennel or radish for crunch.
Frozen product. Once defrosted, cook and consume within 48 hours.
Defrost fully then 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 microwave-safe 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.