Ingredients (10 portions)PreparationAdvance 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 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.
Guideline Daily Amounts
Typical Nutrient Values per Serving
Men Women % of an
adults GDA*
Calories (kcal) 422 2500 2000 21%
Sugars (g) 1.4 120 90 2%
Fat (g) 16.9 95 70 24%
Saturated Fat (g) 6.6 30 20 33%
Salt (g) 2.07 6 6 35% CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labeled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot
| 
