Expresso Mushroom Risotto
- Preparation and cooking time
- Total time
- Another 10 minutes if you add in the optional extras!
- Easy
- Serves 2
Ingredients
- 1 Riso Gallo Risotto Expresso Funghi pack
- 100ml of water
Optional (if you're feeling more adventurous or have more time):
- 200g mushrooms, chopped
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.
- 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.
50g pancetta chopped (leave out for vegetarians)
- Drizzle of oil
- 1 clove garlic, peeled and crushed
- Parmesan shavings
Method
- STEP 1Simply add the contents of the Riso Gallo Expresso pack to a pot with 100ml of water and cook for 2 minutes on the hob.
- STEP 2Alternatively pour 100ml into the pack and place in the microwave for 3 minutes.
- STEP 3That's all you need to do to create the perfect Italian risotto but you can always add to it. While your risotto is cooking, heat the oil in a pan and fry pancetta until browned all over.
- STEP 4Add in the mushrooms and toss around in the pancetta oil to brown.
- STEP 5For a vegetarian option leave out the pancetta.
- STEP 6Transfer mushroom and pancetta into the risotto and stir through.
- STEP 7Heap onto serving plates and finish with Parmesan shavings.
