Wild Mushroom Risotto Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

1 x 190g jar Sacla' Wild Mushroom Sauce for Risotto
200g risotto rice
1 vegetable stock cube
large knob butter
few Parmesan shavings (optional)
salt & freshly ground black pepper

Instructions

1 Empty the Wild Mushroom risotto sauce into a large saucepan. Add the rice, stock cube and 3 empty jars worth(600ml)of water. Bring to the boil, then reduce down to a simmer and cook for 15-20 minutes, stirring frequently until creamy but the rice still has some 'bite'. If the risotto looks too dry before it has finished cooking just add a splash of extra boiling water.

2 Then simply stir a knob of butter into the risotto, season well and divide between 2/3 warm bowls. Shower with Parmesan if using and serve. Buonissimo!

Variation

Top with grilled field mushrooms (not too large or dark) and a drizzle of green pesto.