Porcini Mushroom Risotto
with Parmesan Cheese
Do not let the fear of continuous stirring put you off this risotto. The secret to an enjoyable risotto is to cook it slowly while stirring, so as to release and stabilise the starch within the arborio rice. Adding too much stock at once will only produce gloopy risotto, so make sure you only a ladle of stock when the rice is looking dry and thirsty. The nutty flavour of the mushroom paired with Parmesan cheese are the perfect additions to the rice.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Vegetable Broth Concentrate
Parmesan Cheese, shredded
Dried Porcini Mushrooms
Not included in your delivery
Wash and dry all produce. Thinly slice the mushrooms. Mince or grate the garlic. Zest, then cut the lemon into wedges. Roughly chop the parsley.
Using your hands, squish and crumble the porcini mushrooms in the bag into small pieces. In a medium pot, combine 4 1/2 cups water, the crumbled porcini and broth concentrates. Bring to a gentle boil over medium heat.
Heat a large pot over medium heat. Add 2 tbsp butter, then the cremini mushrooms and onion. Cook, stirring occasionally, until the mushrooms are softened, 4-5 min.
Add the rice and garlic to the mushrooms. Stir for 1 min. Add 1 cup mushroom broth. Cook, stirring until broth has been absorbed by the rice. Continue adding the broth, 1 cup at a time, stirring constantly after each addition until the liquid is absorbed. and the rice is tender and the texture is creamy, 28-30 min.
After the last cup of broth has been stirred in and absorbed, the rice should be tender and the texture will be creamy. (The entire process should take 28-30 min.) Stir in the lemon zest, Parmesan and half the parsley. Stir until heated through, 2-3 min. Season with salt and pepper.
Divide the risotto between plates. Sprinkle with the remaining parsley. Squeeze over a lemon wedge, if desired.