Wanting to have something nice to go with some fish I was cooking I decided to cook some risotto.
One of the key ingredients for this is the rice. I like Gallo as the rice cooks well and the resulting dish is creamy and soft, but with defined grains of rice.
- 250g of Gallo Traditional Risotto Rice
- 1 clove of garlic
- 1 onion
- ½ red pepper
- ½ orange (or yellow) pepper
- 100g chestnut mushrooms
- 100g woodland mushrooms
- 20g of butter
- Dried Italian herbs
- Splash of olive oil
- 1 Knorr Chicken Stock Pot
- 15g of dried porcini mushrooms (rehydrated)
- 50g parmesan cheese
Dice the onion and peppers.
Cut the chestnut mushrooms and the woodland mushrooms into chunks. I used the mushrooms from Morrisons, but you can get similar mushrooms from Sainsburys and Asda.
Rehydrate the porcini mushrooms by placing in container and covering in boiling water, and set aside to hydrate. I used some from Lidl.
In a large hot frying pan add the olive oil and the butter. When the butter has melted and is sizzling, add the garlic, diced onion and peppers.
When these are softened add the chestnut and woodland mushrooms.
The add the Gallo Traditional Risotto Rice and stir into the mushroom, onion and pepper mixture, until the rice is coated and well stirred in the pan.
Add the Knorr Chicken Stock Pot and water to cover the rice. Stir well.
As the water and stock is absorbed, add more water and continue to stir.
Cook the rice for 16-18 minutes until the rice is soft tender and creamy, but the grains are still firm.
Stir in the chopped rehydrated porcini mushrooms as well as the parmesan cheese and finely chopped parsley.
Season if required.