MUSHROOM RISOTTO

  • time.svg Prep : 25 MINS
  • knife-fork.svg Serves : 4
  • time.svg Cook : 30 MINS

Create a comforting Italian inspired risotto, with a smooth and creamy texture. Add your favourite vegetables and protein to enhance the flavour and texture.

Skill level

  • difficulty.svg

    Moderate

  • veg.svg

    Vegetarian

Ingredients

    • 30g dried porcini mushrooms
    • 50g butter
    • 2 shallots, diced
    • 2 cloves garlic, finely chopped
    • 250g chestnut mushrooms, sliced
    • 250g Laila Arborio Rice
    • 100ml dry sherry
    • 500ml vegetable stock

Method

    • Preheat the oven to 160°C, gas mark 3.
    • Soak the dried porcini mushrooms in 400ml boiling water for 15 minutes, drain reserving the juice and chop.
    • In a large frying pan melt the butter, fry shallots, garlic and both mushrooms for 3-4 minutes. Add the rice and stir to coat in the buttery juices. Stir in the sherry and reduce by half.
    • Add the stock and reserved porcini liquid, slowly. Bring to a boil and transfer to a casserole dish.
    • Cover and bake for 30-35 minutes until the rice is tender, but there is still some free sauce.
    • Garnish with cheese and parsley. Sprinkle with Laila Paprika Powder for a smokey taste.

LAILA PRODUCTS USED IN THIS RECIPE

Laila Arborio Rice

Laila Arborio Rice

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