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Instruction to prepare:
You will need:
1 Bag of Dehydrated Mushroom Mix
2 T Olive Oil
1 T Butter
500ml Chicken or Vegetable Stock
250ml Dry White Wine
50g Parmesan Cheese
Salt & Pepper to taste
Instructions:
Coat the bottom of the pot with olive oil & butter. Add the mushroom Risotto and lightly fry. Then slowly add stock & wine – alternating, keep stirring until the liquids are absorbed and add the next bit of stock & wine. When the stock & wine are absorbed the mixture will be lovely & moist but slightly al dente – add Parmesan cheese, salt & pepper to taste & serve immediately.
Serves 4
