0 minutes). Keep warm.
MUSHROOM RISOTTO:
Melt butter with oil
For the mushroom risotto, heat 1 tbsp oil in
For the mushroom risotto, heat 1 tbsp oil in a pan and saute mushroom, 1
For this recipe, once you have started the
for meatballs:.
preheat
Steps #2 through #6 are for the Veggies.
In a
nd refrigerate until required.
For the risotto, bring stock and 2
he oven to 400\u00b0F. For the gremolata, combine parsley, lemon
For the Salmon:
Preheat oven
br>In same skillet cook Recipe Ready Mushroom Blend, stirring occasionally, 6
Directions for Roast:
In a large
egrees.
Start making your risotto bianco.
When you come
nd reconstituted mushrooms and saute for 2 mins. Add the rice
Let marinate for 20-30 mins.
To cook the risotto, bring
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Add the mushrooms and saute for 5 mins. Add the rice
n 2 cups warm water for 30 mins. Drain the porcini
ixture into a log. Refrigerate for at least 30 mins.
Melt butter in a large pan. Cook onion for 2 mins. Add mushrooms and cook for 3-4 mins. Add risotto rice and stir to coat. Add 4 cups water and bring to a boil. Reduce heat and simmer for 12 mins, until most water has been absorbed.
Meanwhile, cook bacon until crispy. Chop. Add to risotto. Serve garnished with parsley and cherry tomatoes.
aute over medium-high heat for 2-3 mins. Add the