Feel like a chef with Riso Gallo and follow this quick and easy recipe to make a delicious black garlic and wild mushroom risotto. Serves 2.
175 g Riso Gallo My Risotto Perfetto Porcini Mushroom
450 ml water
3 black garlic cloves (diced)
1 small onion (diced)
2 basil leaves (chopped)
1/3 cup of dried mushrooms (shiitake)
1 cup of warm water (soak mushrooms and dry and chop)
50 g grana padano (grated)
1 knob of butter to finish
Soak the dried mushrooms in 1 cup of boiling water and wrap in cling wrap. This will allow for the mushrooms to double in size. Once complete, drain the mushrooms. You can keep the stock aside for a risotto or soup.
To cook the risotto, add 450 ml of water to a pot and bring to a boil. Add 175 g of My Risotto Perfetto and simmer for 12 minutes.
Add 3 tbsp of oil to a heated pan, add diced onions, diced garlic, soaked mushrooms and chopped basil leaves. Cook for 2 – 3 minutes tossing throughout.
Finish the risotto with a knob of butter, grated grana Padano and chopped mushrooms.