Mushroom Risotto by Lurpak
1. In a heavy-based casserole dish melt the Lurpak® over a medium heat. Add the onion and cook slowly for 6 minutes until soft.
2 .Add the rice and stir until heated through.
3. Stir continuously. Add the white wine and cook for a few minutes.
4. Drain the mushrooms and squeeze out any excess moisture. Add to the rice.
5. Add a ladleful of stock and stir until fully absorbed. Continue to do this with the rest of the stock. It should take about 15 minutes. When cooked, the rice should be tender but firm in the centre.
6. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and fry for a few minutes until transparent.
7. Add the mushrooms and season with salt and pepper. Fry for 5 minutes and stir until the mushroom begin to release their juice.
8. When the rice is cooked, stir in the mushrooms. Leave to stand for a minute.
9. Add the Lurpak®, Parmesan and parsley. Stir vigorously with a wooden spoon. Serve immediately.
Ingredients
50g Lurpak® plus a little extra to serve
Black pepper
3 tbsp parsley, chopped
20g Parmesan, grated
200g mushrooms
1 garlic clove, finely chopped
2 tbsp olive oil
1 litre hot vegetable stock
20g dried porcini, soaked in warm water for 20 minutes
4 tbsp white wine
300g superfine carnaroli rice
1 onion, finely chopped