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Expresso Mushroom Risotto
- 1 Riso Gallo Risotto Expresso Funghi pack
- 100ml of water
- Optional (if you're feeling more adventurous or have more time):
- 200g mushrooms, chopped
- For the most swooningly delicious flavour, use a mix including shiitakes, oysters, chestnuts, flats (for the dark gills which give deep colour to the rice) and dried porcini for great taste and for the soaking stock to colour the rice as well.
- 50g pancetta chopped (leave out for vegetarians)
- Drizzle of oil
- 1 clove garlic, peeled and crushed
- Parmesan shavings
Directions:View on BBC Good Food
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