A combination of rich porcini mushrooms and parmesan cheese with Italian Arborio rice and a unique blend of herbs for a rich flavour.
Add a tablespoon of Olive Oil to a pan, then add the risotto mix. sweat on a moderate heat for 1 1/2 minutes. Add 300ml of boiling water. Cook on a moderate heat until most of the liquid has been absorbed. Add another 400ml of boiling water. Continue to cook whilst stirring continuously. the risotto is ready when most of the liquid has been absorbed (approx. 25 minutes in total)
Finish with a little cream, fresh mushrooms an Parmesan.