Creamy Wild Mushroom, Basil & Freshly grated parmesan Rissotto
Ingredients (10 batch)
| Amount | Measure | Name |
|---|---|---|
| 75.00 | ml | Olive oil |
| 500.00 | g | Punnet mushrooms wild mushrooms |
| 1.00 | pc | Onions finely diced |
| 200.00 | g | Rice, Arborio short grain |
| 20.00 | g | KNORR Chicken Bouillon Paste |
| 1.00 | l | Water (hot) |
| 75.00 | g | Cheese, Parmesan grated |
| 30.00 | g | ROBERTSONS Pesto & Parmesan Seasoning |
| 50.00 | g | MARVELLO Full Fat Margerine |
| 250.00 | g | Basil, fresh torn |
Preparation
1.Using half the oil, sauté the onions and Wild mushrooms until soft and fully cooked. Remove from pot and keep warm.
2.Using the same pot, add the remaining oil, add the Arborio Rice. In a mixing bowl, dissolve the Bouillon Paste in the warm water.
3.Add the Stock, little by little to the sautéing rice, enough at a time to cover the surface of the pot. Continue until stock is finished and rice is cooked.
4.Fold in the cooked onion and mushrooms.
Add the Parmesan and Pesto Seasoning
5.Add the Freshly grated Parmesan Cheese and Margarine
6.Add the torn basil leaves and serve immediately.
Serve with poached chicken supreme done in paprika stock.
Chefs Tips
Add garlic and white wine to enhance the flavour
Serve with chicken, fish and beef or delicious on its own
Parmesan cheese can be replaced with cheddar, gouda or pecorino
Remark
Knorr chicken bouillon paste used
