Porcini Mushroom Risotto
- Maza Mia Porcini Mushroom Risotto – 1 bag 300g
- Vegetable Stock Cube – 1
- Calvi Classico Extra-Virgin Olive Oil – 5 tbs
- Calvi Truffle Oil – a few drops
Pour the contents of the Maza Mia Porcini Mushroom risotto into a large, non-stick pan. Cover the rice with 1 litre of boiling water (or stock for extra flavour). Add 5tbsp. of Calvi extra virgin olive oil and start to cook at a medium heat. When the mix starts to bubble turn down the heat and allow it to simmer, stirring from time to time. Add a good pinch of salt and cook for approximately 16-18 minutes. When the stock is absorbed the risotto is cooked. It should be soft with a slight bite. Remove from the heat and add a knob of butter & grated Parmesan. Stir well and serve. Add a few drops of Calvi Truffle oil for the wow factor!