| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Sainsbury’s, Sainsbury15 |
4 |
servings |
INGREDIENTS
| 25 |
g |
Butter; (1oz) |
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; finely chopped |
| 250 |
g |
Arborio risotto rice; (8oz) |
| 2 |
|
Vegetable stock cubes made up with 900ml; (1 1/2 pints) |
|
|
; boiling water |
| 2 |
|
20 g packs porcini mushrooms; rehydrated as per |
|
|
; pack instructions, |
|
|
; reserve 1/2 of the |
|
|
; liquid |
| 2 |
tb |
Mascarpone cheese |
| 1 |
ts |
Truffle cream |
|
|
Salt and freshly ground black pepper |
|
|
Parmesan shavings |
INSTRUCTIONS
TO GARNISH
Heat the butter and olive oil in a large shallow frying pan, add the onion
and over a moderate heat gently saute for 3-4 minutes. Stir in the rice and
cook for a further minute coating the rice with the oil.
Gradually add in the hot stock, stirring all the time, adding additional
stock as and when the stock has been absorbed. Repeat this process until
all the stock has been incorporated this will take approximately 20
minutes.
Finally stir in the porcini mushrooms and reserved liquid, mascarpone,
truffle cream and season with salt and freshly ground black pepper and heat
for a further 1-2 minutes. Serve immediately with parmesan shavings.
Converted by MC_Buster.
NOTES : A lovely combination of porcini mushrooms finished with a teaspoon
of truffle cream which can be found on theSpecial Selection fixture.Ideal
as a starter or main course.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”