Creamy Arborio rice with pan-fried porcini and chestnut mushrooms, cooked in mushroom stock and finished with chopped flat-leaf parsley and a squeeze of lemon juice.
Winner of the Taste of the West Award 2017.
Packing a punch
Risotto has always been a favourite in our household. We like to make it the old school way — rich and creamy, with just the right amount of bite. We’ve tasted many different risottos in our search for the best recipe, but nothing could beat the ones that were packed with mushrooms. So we use two kinds: dried porcini, soaked to create a delicious, satisfying stock, and grilled chestnut mushrooms. And we don’t chop our mushrooms finely like a lot of our competitors. You’ll find big, juicy slices, just like you would if you made it at home. Finished with lemon juice and fresh parsley, our risotto is guaranteed to warm you whether you’re eating atop a mountain or round the kitchen table.
Firepot - Porcini Mushroom Risotto
- Risotto rice, chestnut mushrooms, onion, celery, olive oil, lemon juice, dried porcini mushrooms, mushroom stock (mushroom concentrate, yeast extract, sugar, cornflour), parsley, salt, pepper.
- Allergens: Celery
