Ingredients
- 175gr mushroom risotto
- 20gr butter
- 15gr Parmigiano Reggiano
Preparation of the recipe
1
Pour the contents of the mushroom risotto packet into a pan 16/18 cm in diameter containing 650 ml of cold unsalted water.
2
Turn on the stove and stir to mix in the product thoroughly. Bring to the boil.
3
Cook over medium heat, without a lid, for about 15 minutes, until all the water has been absorbed while stirring occasionally.
4
When cooked, switch off heat and stir in 20gr of butter.
5
Add 15gr of grated Parmigiano Reggiano cheese.
Your mushroom risotto is ready to be served.
