WILD MUSHROOM RISOTTO

Name: WILD MUSHROOM RISOTTO
Total time: 45 min
Yield: 4
Ingredients: Philadelphia Light 180g; Butter 15g; Olive oil 1 tbsp; Small onion, finely chopped 1; Garlic, peeled and finely chopped 1; Arborio risotto rice 300g; Dry white wine 150ml; Vegetable stock 1L; Wild mushrooms 250g; Fresh chives, snipped 10g

Creamy Philadelphia and fragrant wild mushroom come together to create a hearty risotto dish that's rich, velvety, and savory.

Let's whip it up

Total time:

0 min

Servings:

Difficulty:

Medium

Ingredient list

Philadelphia Light 180g
Butter 15g
Olive oil 1 tbsp
Small onion, finely chopped 1
Garlic, peeled and finely chopped 1
Arborio risotto rice 300g
Dry white wine 150ml
Vegetable stock 1L
Wild mushrooms 250g
Fresh chives, snipped 10g

Allergens

Milk

Heat the butter and oil in a large saucepan.

Add the onion and garlic and gently saut� until softened.

Add the mushrooms and saut� for 4-5 minutes until golden.

Add the rice and stir until coated.

Meanwhile put the stock in another saucepan and bring to the boil. Reduce the heat to a simmer.

Add the wine to the rice and stir until it has been absorbed. Then add a ladleful of the hot stock. Continue adding the stock in this way, stirring until the liquid has been absorbed by the rice before adding another ladleful of hot stock. Do this until the rice is just tender and the sauce creamy.

Stir in 100 g of the Philadelphia and season to taste.

Serve immediately in bowls with a spoonful of the remaining Philadelphia on top and scattered with the snipped chives.

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