Porcini Mushroom Risotto

Creamy Arborio rice with pan-fried chestnut mushrooms and porcini, cooked in mushroom stock, garnished with chopped flat-leaf parsley and a drizzle of lemon juice.

Risotto is a dish that everyone loves. They prepare it the old-fashioned way: rich and creamy, with just the right amount of bite. They tested many risottos to find the best recipe, but there is simply nothing better than a mushroom risotto. They therefore used two types of mushrooms: dried porcini, which were soaked to obtain a delicious stock, and grilled chestnut mushrooms. And they don't finely chop their mushrooms like most of their competitors do. You will find juicy slices, just as if you had prepared it yourself. Finally, they finish it all with a drizzle of lemon juice and a garnish of fresh parsley.

Instructions: 

• Open the bag and remove the oxygen absorber
• Fill the bag with 400 ml of boiling water up to level 5
• Mix well, close and wait 15 minutes before eating