For the Risotto Firstly Rehydrate the Dried Mushrooms by pouring boiling water into the container, let this stew for 2 minutes then remove the mushrooms, saving the water.
Hob - From Ambient. Place a knob of butter in a pan, stir in the contents of the pack and heat for 2 minutes. Now gradually add approx 700ml of water and the rehydrated mushrooms and cook for a further 15 minutes, topping up the water until the rice is cooked.
Remove from heat, add extra virgin olive oil or butter and a sprinkling of freshly grated parmesan cheese. Mix well. Add fresh parsley to garnish. Serves 3-4.
Vegetarian / can be made vegan Serves 2 generously Ingredients - Organico Porcini Risotto Mix -Merryhill Mushrooms Wild + Exotic Mushrooms (or any mushrooms) -Knob of Butter, or vegan alternative, such as Flora plant butter -Olive Oil Optional - Parsley to garnish