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Dried slippery jack and porcini risotto
l'Essentiel
Very easy - 15 Min
- Dish type : Slippery jack and porcini
- Difficulty : Very easy
- Preparation time : 15 min
- Cooking time : 30 min
- Recipe family : Traditional
- Cost : €2.90
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Bolets & Cèpes des Bois séchés | €2.90 |
Ingredients (4 servings)
- 40 g (1,41 oz) Borde dried slippery jack and porcini
- 1 ½ cups uncooked rice, rinsed & prepared for a rice cooker
- 2 1/8 cups water (or as per your rice cooker’s standard rice to liquid ratio)
- 1 shallot, minced
- 1 carrot, peeled and cut into thin rounds
- ½ cup heavy cream
- 2 tablespoons minced parsley
- Salt/pepper
Preparation
- Place the rinsed rice in a rice cooker and add the water, minced shallot, and carrot rounds.
- Add the dried mix mushrooms Borde without rehydrating them.
- Cook for 30 minutes, stirring to mix all ingredients well, after the first 15 minutes.
- Empty the rice from the cooker onto a platter and add the cream, stirring to mix well.
- Garnish with the minced parsley and serve.
- Tip: you can add a little grated parmesan cheese for even more deliciousness. You can replace the boletus and porcini mushrooms with our Borde forest mix for an even more woody taste.
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