BLACK GARLIC & WILD MUSHROOM RISOTTO

BLACK GARLIC & WILD MUSHROOM RISOTTO

Recipe Created By:

Gary Guiney

Serves

2

ready in

30 minutes

difficulty

Easy

What you will need

  • 175g Riso Gallo My Risotto Perfetto Porcini Mushroom
  • 450 ml water
  • 3 black garlic cloves (diced)
  • 1 small onion (diced)
  • 2 basil leaves (Chopped)
  • 1/3 cup of dried mushrooms (Oyster Porcini Shiitake)
  • 1 cup of warm water (soak mushrooms and dry and chop)
  • 50g Gran padano grated (use vegan cheese for vegetarian option)
  • 1 knob of butter to finish

How to prepare:

In a small bowl soak your mixed dried mushrooms in 1 cup of boiling water and wrap in cling film (this can be done in advance). They will double in size. Drain off but keep the stock for risotto or a soup.

To cook the My Risotto Perfetto Porcini Mushroom, pour 2 glasses of cold water for each glass of rice (175g Risotto= 450ml water).

Bring to the boil and simmer for 12 minutes, or until water is absorbed, stirring throughout.

Add 3 tbsps of oil to a heated pan, add your diced black garlic, diced onions, soaked mushrooms and chopped basil leaves and cook for 2-3 minutes tossing throughout and remove from heat (this will top your risotto).

Finish the risotto, with a knob of butter, grated Gran padano and chopped mushrooms.

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