Porcini Mushroom Baked Risotto
with Rocket Salad- Milk
- Tree Nuts
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
Porcini mushrooms have an unmistakable flavour, packed with elusive umami – that savoury fifth “taste” that makes everything a little bit better. This easy baked risotto packs two types of mushrooms into its cheesy depths, for a rich and decadent dish that gets a fresh boost from a peppery rocket salad.
Ingredients
1 packet
dried porcini mushrooms
2 cube
vegetable stock powder
1 unit
onion
2 clove
garlic
1 punnet
sliced mushrooms
1 packet
arborio rice
1 packet
pine nuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 unit
cucumber
1 bag
salad leaves
1 bunch
chives
1 packet
Shaved Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
2 cup
water
40 g
butter
(Contains: Milk; )
2 tsp
balsamic vinegar
½ tsp
honey
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. In a medium saucepan, combine the water, dried porcini mushrooms and crumbled vegetable stock cubes. Bring to the boil over a high heat, then remove the pan from the heat and set aside. Finely chop the brown onion. Finely chop the garlic (or use a garlic press).
In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Add the brown onion and sliced mushrooms and cook, stirring, for 5 minutes, or until tender. Add the garlic and arborio rice and cook for 1-2 minutes, or until fragrant.
Pour the porcini stock and dried mushroom into the frying pan with the rice and bring to the boil. Transfer the risotto into a medium baking dish. Cover with foil and bake for 24-28 minutes, or until the liquid has absorbed and the rice is ‘al dente’. Halfway through cooking, stir through a splash of water.
While the risotto is cooking, wipe out the frying pan and return to a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes or until golden. Set aside. In a medium bowl, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Thinly slice the cucumber into half moons. Add the rocket leaves and cucumber to the dressing and just before serving, toss to coat. Finely chop the chives.
When the risotto is done, stir in the shaved Parmesan cheese and the remaining butter. Season to taste with salt and pepper. TIP: Beating in Parmesan and butter is an Italian technique called 'mantecatura', and it helps give the risotto an extra creamy texture.
Sprinkle the chopped chives over the risotto and the pine nuts over the salad. Divide the risotto between bowls and serve with the salad.
