Risotto with Porcini Mushrooms

Description

Ingredients: 

• Carnaroli Rice 96% (origin of rice: Italy)
• Porcini Mushrooms (boletus edulis): 2.6%
• Carrot, chives, parsley, and garlic: 1.4%
• Porcini mushrooms of EU origin

Serving 2-3 people
Cooking time: 16 min
850 ml water per packNutritional value per 100g: 1510kJ (356 kcal)

Preparation:

1. Empty the packet’s contents into a large, non-stick pan.
2. For every 100 grams of rice, add 340 ml of water (or vegetable stock for extra flavour).
3. Add 4 tablespoons of extra virgin olive oil and 2 teaspoons of salt.
4. Begin cooking over medium heat.
5. Once the mixture starts bubbling, reduce the heat and let it simmer, stirring occasionally.
6. Cook for about 16–18 minutes, or until the water is absorbed and the risotto is tender with a slight bite.
7. If you prefer softer rice, add more hot water gradually until desired consistency is achieved.
8. Remove from heat. For extra creaminess, optionally add a spoonful of butter and some grated Parmesan.
9. Stir well and serve hot.

Enjoy your delicious, homemade risotto!