The perfect mushroom risotto dish. Mushrooms are sautéed until soft, then simmered with chicken or vegetable stock, cream and a big helping of Parmesan cheese. Serve as a hearty main course and create variations by adding in seafood or shredded boiled chicken.
Prep Time

10 mins mins

Cook Time

15 mins mins

Total Time

25 mins mins

Serves

4

Ingredients

  • 1 ½ cups Laila Basmati Rice
  • 6 cups of chicken/vegetable stock (home-made or store-bought)
  • 3 tablespoons of olive oil
  • 1lb of portobello mushrooms, thinly sliced
  • 4oz of white mushrooms thinly sliced
  • 1oz. of dried porcini mushrooms, soaked for 30 minutes in 1 cup of warm water, thinly sliced
  • 2 shallots, diced
  • 1/2 cup of high quality white grape juice (or apple juice)
  • salt & pepper to taste
  • 4 tbsp of butter
  • 1/3 cup of freshly grated parmesan cheese

Method

  • 1 ½ cups Laila Basmati Rice
  • 6 cups of chicken/vegetable stock (home-made or store-bought)
  • 3 tablespoons of olive oil
  • 1lb of portobello mushrooms, thinly sliced
  • 4oz of white mushrooms thinly sliced
  • 1oz. of dried porcini mushrooms, soaked for 30 minutes in 1 cup of warm water, thinly sliced
  • 2 shallots, diced
  • 1/2 cup of high quality white grape juice (or apple juice)
  • salt & pepper to taste
  • 4 tbsp of butter
  • 1/3 cup of freshly grated parmesan cheese
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