Mushroom & White Wine Risotto (GF V)
Mushroom & White Wine Risotto
Single Serve and a Side Dish
400g piece - serves 1-2
Gluten-free and vegetarian
Delicious as a a complete meal, or as a side to add to other dishes
Aborio rice is cooked with white wine, button mushrooms, a vegetable stock, and then made extra-delicious with butter, garlic, thyme and parsley. A touch of lemon juice and a twist of black pepper to finish off.
There are two camps with risotto: those who like them with a hard centre, and those who prefer them softer. Ours is the softer version.
Aborio rico (53%), white wine, bottom mushrooms, onion, vegetable stock powder (Massel vegetarian) butter, garlic, thyme, parsley, Tuscan olive oil blend, lemon juice, salt, pepper
Shave or grate some aged parmesan cheese over the top
For the very best results - and to retain the tenderness of the meat - defrost before heating. Preheat oven to 180 degrees.
Take confit out of container, place on a baking tray or dish, and heat for 15 minutes.
Then - to crisp up the duck skin - place under a pre-heated grill for 2-5 minutes.