On the box is a recipe for Porcini Risotto with onion and sage. This is my adapted recipe from the box:
1 1/2 c. of sliced cremini mushrooms
1 medium, sliced onion
2 tbsp butter
2 tbsp olive oil
2 c. rice
1/2 c. white wine
1 tbsp fresh, chopped sage
5 1/2 c. chicken stock
1 c. grated parmesan
splash of cream, grating of nutmeg, and a good grinding of pepper
Melt the butter and oil in a medium hot pan and saute the onion and mushrooms for about 10 minutes. Add the rice and heat for about 5 minutes. Add in the wine and sage and stir. Add the chicken broth about 1/2 c. at a time, stirring regularly. Once the rice is cooked and the broth all absorbed, add the cheese and a splash of cream. Serve immediately. The sage and mushrooms work really well together to give a deep, woodsy flavour - yummers!
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