Ingredients

  • 6 cups (1.5 L) chicken or vegetable stock
  • 10 g dried porcini mushrooms
  • 30 g of butter
  • 200 g sliced Portobello mushrooms
  • 100 g sliced button mushrooms
  • 4 cloves of finely chopped garlic
  • Salt
  • Ground black pepper
  • 50 g of butter
  • 1 large, chopped onion (200 g)
  • 3 anchovies
  • 1 sprig of fresh thyme
  • 2 cups (400 g) Arborio rice
  • ½ cup (125 ml) dry white wine
  • ½ cup (125 ml) of hot stock
  • ½ cup (125 ml) at a time
  • 50 g grated Parmesan
  • 1 tsp (5 ml) thyme leaves
  • 2 Tbsp (30 ml) NESTLÉ Dessert & Cooking Cream
  • Season to taste with salt and freshly ground black pepper
  • 1 packet rocket
  • 2 cups (500 ml) NESTLÉ Dessert & Cooking Cream

Method

  • Bring 6 cups (1.5 L) chicken or vegetable stock and 10 g dried porcini mushrooms to a gentle simmer in a medium saucepan.
  • Meanwhile, melt 30 g of butter in a large, heavy-based pan; cook 200 g sliced Portobello mushrooms and 100 g sliced button mushrooms in batches, stirring over high heat, until softened and browned lightly.
  • Add 4 cloves of finely chopped garlic, cook and continue stirring, until fragrant but not browned.
  • Season with salt and freshly ground black pepper and remove from pan.
  • Melt 50 g of butter in the same pan.
  • Add 1 large, chopped onion (200 g), 3 anchovies and 1 sprig of fresh thyme; cook while stirring, until soft but not colored.
  • Add 2 cups (400 g) Arborio rice, stir to coat well with onion mixture; cook and continue stirring for 1 min.
  • Add ½ cup (125 ml) dry white wine and simmer uncovered until liquid has evaporated.
  • Stir in ½ cup (125 ml) of hot stock; cook while stirring, over a low heat, until the liquid is absorbed. Continue adding stock mixture, ½ cup (125 ml) at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 min).
  • Discard the thyme sprig.
  • Stir in reserved mushrooms, 50 g grated Parmesan, 1 tsp (5 ml) thyme leaves and 2 Tbsp (30 ml) NESTLÉ Dessert & Cooking Cream.
  • Season to taste with salt and freshly ground black pepper.
  • Blend 1 packet rocket with 2 cups (500 ml) NESTLÉ Dessert & Cooking Cream. Pour around each serving of risotto.

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