Marco Pierre Whites Mushroom Risotto
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 75 | g | Butter, unsalted |
| 75 | ml | Sunflower oil |
| 75 | g | Onion |
| 350 | g | Button mushrooms |
| 650 | g | Arborio rice |
| 2 | l | KNORR Paste Bouillon Vegetable 1kg |
| 80 | g | Parmesan cheese |
| 100 | g | Wild mushrooms selection of small caps |
Preparation
Advance preparation
Ensure the mushrooms are washed and sliced and free from grit. Make up the KNORR Vegetable Stock using 25g or paste to 1 litre of boiling water.
Method
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 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.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
