Risotto with Porcini Mushrooms, Lemon and Sage Butter
Arborio rice with porcini, cup and chestnut mushrooms topped with a knob of lemon and sage butter.
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Our award winning risotto is everything you'd expect; rich and creamy with deep lingering mushroom flavours. Serve with shaved parmesan, cracked black pepper, and a drizzle of truffle oil.
Serve one as a main course or two as a starter:
How We Make It
This creamy risotto has a rich mushroom flavour, due to the combination of three varieties of mushrooms.
We lightly cook the Arborio rice to ensure it is perfectly al dente when you reheat it at home. Roast chestnut and cup mushrooms are roasted until they are tender and flavourful.
To make the sauce base, we combine butter, vegetable stock and cream. We lightly fry onions and garlic before adding white wine and marsala, then allow it to reduce. They we stir through soaked porcini mushrooms.
Next we make a lemon and sage butter by combining softened butter with lemon zest and sage, then rolling it in greaseproof paper to form tubes before slicing into discs. Then it’s all and topped with shaved Parmesan.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 677 | 2,302 |
| Energy (cal) | 163 | 554 |
| Protein (g) | 3.5 | 11.9 |
| Carbohydrate (g) | 12 | 40.8 |
| of which: sugars (g) | 2.1 | 7.1 |
| Fat (g) | 10.6 | 36 |
| of which are saturates (g) | 5.2 | 17.7 |
| Fibre (g) | 1 | 3.4 |
| Sodium (g) | 0.4 | 1.36 |
| Salt (g) | 1 | 3.4 |
Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).
Cooked Ribe Rice (33%), Water, Onions, White Wine [Sulphites], Chestnut Mushrooms (6%), Cup Mushrooms (6%), Double Cream (6%) [Milk], Regato Cheese [Milk], Butter (3%) [Milk], Rapeseed Oil, Porcini Mushroom Stock (2%), Porcini Mushrooms (2%), Vegetable Stock [Celery], Marsala Wine [Sulphites], Garlic, Gluten Free Flour, Parsley, Sage, Lemon Peel, Salt.
Vegetable Stock contains: Partially Reconstituted Vegetables (Onion, Potato, Leek, Celery), Maltodextrin, Salt, Sunflower Oil, Sugar, Yeast Extract (Yeast, Salt, Sunflower Oil, Acidity Regulator: Citric Acid), Concentrated Carrot Juice, Natural Flavouring. Gluten Free Flour contains: Flour blend [Rice, Potato, Tapioca, Maize & Buckwheat]. Porcini Mushroom Stock contains: Mushroom Juice Concentrate, Yeast Extract, Water, Salt, Porcini Mushroom (5%), Sunflower Oil. Cooked Ribe Rice contains: Water, Rice, Salt. Marsala Wine contains: Marsala Wine, Sulphur Dioxide. White Wine contains: White Wine, Sulphur Dioxide.
Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
serves 2
Microwave:
Defrost Instructions:
Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 7-8 mins stirring occasionally. Ensure piping hot before serving. Once cooked, do not reheat.
Extra Warnings:
Steam may be released when removing film lid.
Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Milk, Celery, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.
