Wild Punnet Risotto

Name: Wild Punnet Risotto
Total time: 35 min
Yield: 2
Ingredients: 1 punnet 4 Wild Mix; 150 g risotto rice; 700 ml hot vegetable stock; 1/2 onion, finely diced; 60 ml white wine; 30 g butter; 40 g parmesan, grated

Sear the punnet, fold into a parmesan risotto at the end — four species, four textures, one pan of autumn.

35 minTime

2Serves

7Ingredients

Made with 4 Wild Mix

Request a wholesale quote See 4 Wild Mix

1Sear the punnet's contents in a splash of oil over high heat for 4–5 minutes, then set aside.
2In the risotto pan, soften the onion in half the butter for 5 minutes.
3Add the rice, stir 1 minute, then add the white wine and stir until absorbed.
4Add hot stock a ladle at a time, stirring, until the rice is creamy and just tender, about 18 minutes.
5Fold in the seared wild mushrooms in the final 2 minutes.
6Off the heat, beat in the remaining butter and parmesan.

The mushrooms in this recipe

4 Wild Mix