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INGREDIENTS (serves 4):

  • Maza Mia Porcini Mushroom Risotto – 1 bag 300g
  • Vegetable Stock Cube – 1
  • Calvi Classico Extra-Virgin Olive Oil – 5 tbs
  • Butter
  • Permesan
  • Calvi Truffle Oil – a few drops

 

Pour the contents of the Maza Mia Porcini Mushroom

risotto into a large, non-stick pan.

Cover the rice with 1 litre of boiling water (or stock for extra

flavour). Add 5tbsp. of Calvi extra virgin olive oil and start to

cook at a medium heat.

When the mix starts to bubble turn down the heat and allow it to

simmer, stirring from time to time.

Add a good pinch of salt and cook for approximately 16-18

minutes.

When the stock is absorbed the risotto is cooked. It should be

soft with a slight bite.

Remove from the heat and add a knob of butter & grated

Parmesan. Stir well and serve.

Add a few drops of Calvi Truffle oil for the wow factor!



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