Slippery jack and porcini risotto

Slippery jack and porcini risotto

  • Very easy - 15 Min
  • Variety: Slippery jack and porcini
  • Difficulty: Very easy
  • Preparation time: 15 min
  • Cooking time: 30 min
  • Recipe family: Traditional

Recipe offered by the Borde culinary experts

SHOPPING LIST

Bolets et cèpes séchés "Roi des Montagnes" 40 g - L'atelier Borde Bolets et cèpes séchés "Roi des Montagnes" 40 g - L'atelier Borde
Dehydrated mushrooms

Bolets et cèpes séchés "Roi des Montagnes" 40 g - L'atelier Borde

€2.90
Ajouter

INGREDIENTS (4 SERVINGS)

  • 40 g Borde dried slippery jack and porcini
  • 300 g of rice
  • ½ litre of water
  • 1 shallot
  • 1 carrot
  • 100 ml single cream
  • Parsley
  • Salt and pepper

PREPARATION

  1. Peel the carrot and slice it into thin rounds. Peel and finely chop the shallot.

  2. Pour the rice into your rice cooker, then add the water, the chopped shallot and the chopped carrot.

  3. Add the mushrooms without rehydrating them.

  4. Leave to cook for 30 minutes. Give it a stir halfway through.

  5. Take the rice out of the rice cooker and transfer it to a serving dish.

  6. Add the cream and stir.

  7. It's ready!

  8. Tip: you can add a little grated Parmesan for an even more indulgent treat. You can replace the slippery jack and porcini with our Borde mixed wild mushrooms for an even woodier flavour.

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