Recipes
Date posted: 07/11/2024
Ingredients
| Vegetable stock mix | 2kg |
| Shallots | 180g |
| Portabello mushroom | 1kg |
| Olive oil | 15ml |
| Everyday Favourites salted butter | 120g |
| Arborio rice | 600g |
| Grana Padano | 200g |
| Baby spinach | 120g |
| Everyday Favourites whole black peppercorn | 0.5g |
| Black truffle oil | 30ml |
| Wild mushrooms | 500g |
Method
- Make the stock and keep warm.
- Peel and finely dice the shallots.
- Slice and roast the portabello mushrooms.
- In a large deep pan add the oil and half the butter.
- Add the shallots and cook until soft, then add the rice and coat all together.
- Slowly add the stock until the desired consistency is achieved, finish with the remaining butter.
- Add the cooked mushrooms, grated Grana Padano, spinach and black pepper and keep warm.
- Finish with truffle oil and sauté wild mushrooms.