Risotto with Porcini


& Portabella Mushrooms





  • 3 tbsp. butter

  • 3 tbsp. garlic

  • Dash salt and pepper

  • 10 oz. Risotto Base

  • Mushrooms

  • Risotto




  1. Thawing Method: Remove bags from box, place in holding containers cover, date and label. Thaw frozen bags of risotto base in a refrigerated area between 36-38 degrees.

  2. Risotto normally thaws overnight; shelf life refrigerated is 72 hours unopened and 24 hours when the pouch is open. Shake the bag or mix product prior to use as separation may occur.

  3. In a separate saute pan: melt 3 tablespoons of butter and garlic for 2 to 3 minutes, Add Mushrooms (Portabella, Button, Porcini) add a dash of salt, pepper and cook for additional 2 to 3 minutes. Add in 10 ounces of “Risotto Base” and cook for 2 minutes.

  4. The risotto will begin to come together and will start to cream. Once risotto comes together, cook for an additional 1 to 2 minutes. For a creamier risotto add a dash of heavy cream. To give it an extra value, add strips of Grilled Chicken Breasts!