INGREDIENTS (serves 4):
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
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!