Expresso mushroom risotto

    Expresso mushroom risotto

    4saves
    20min


    6 people made this

    About this recipe: Delicious Riso Gallo® Expresso risotto - a great option for a quick and easy meal! For a vegetarian option, leave out the pancetta.

    Ingredients
    Serves: 2 

    • 1 pack Riso Gallo® Risotto Expresso Funghi
    • 100ml water
    • drizzle olive oil
    • 50g pancetta, chopped (leave out for vegetarians)
    • 200g mushrooms, chopped
    • 1 clove garlic, peeled and crushed
    • Parmesan cheese shavings

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Simply add the contents of the Riso Gallo Expresso pack to a pot with 100ml of water and cook for 2 minutes on the hob. Alternatively pour 100ml into the pack and place in the microwave for 3 minutes.
    2. That’s all you need to do to create the perfect Italian risotto but you can always add to it.
    3. While your risotto is cooking, heat the oil in a pan and fry pancetta until browned all over.
    4. Add in the mushrooms and garlic and toss around in the pancetta oil to brown.
    5. Transfer mushrooms and pancetta into the risotto and stir through. Heap onto serving plates and finish with Parmesan cheese shavings.

    Tip

    For the most swooningly delicious flavour, use a mix including shiitakes, oysters, chestnuts, flats (for the dark gills which give deep colour to the rice) and dried porcini for great taste and for the soaking stock to colour the rice as well.

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    - 17 Feb 2012

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