Stocks & sauces recipe: Mushroom Risotto
Mushroom Risotto
Makes: 10 Portions
Ingredients
- 75g Flora Original Sunflower Spread
- 75ml Oil.
- 75g Onion, finely chopped.
- 350g Mushroom, button sliced.
- 650g Risotto Rice.
- 2ltr Knorr Vegetable Stock Reduction.
- 80g Parmesan Cheese, grated.
- 50ml Knorr Porcini Finishing Bouillon.
- 100g Wild Mushrooms, Small caps.
Method
Advance preparation
Ensure the mushrooms are washed and sliced and free from grit. Make up the Knorr Vegetable Stock Reduction using 30g of jelly (1 rounded dessertspoon) to 1 ltr boiling water for a milder flavour.
1. Place the butter and oil in a heavy bottomed saucepan and bring to a medium to high heat. Sweat off the onions and mushrooms for 2-3 minutes.
2. Add the rice and stir well until coated with the butter and oil. Add 200ml of stock and cook until absorbed. Continue until all the stock is absorbed and a creamy texture is achieved.
3. Finish by mixing in the parmesan and porcini finishing bouillon, serve in a large bowl garnished with selected mushrooms and basil leaves, served with crusty bread.
Handy hint
For a more intense flavour use the Knorr Chicken Stock Reduction.
