Ingredients
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160g Carnaroli riceor other risotto rice
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200g king oyster mushrooms
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1 sachet of saffron
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500ml vegetable broth
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2 tbsp grated parmesan cheese
-
fresh thymeto taste
-
olive oilto taste
-
salt and pepperto taste
Directions
Experience the rich flavors of saffron-infused risotto, paired with the earthy taste of king oyster mushrooms. Made with Carnaroli rice and finished with Parmesan cheese, fresh thyme, and a drizzle of olive oil, this creamy dish is a delightful treat for your senses.
Ingredients
| 160g Carnaroli rice | |
| 200g king oyster mushrooms | |
| 1 sachet of saffron | |
| 500ml vegetable broth | |
| 2 tbsp grated parmesan cheese | |
| fresh thyme | |
| olive oil | |
| salt and pepper |
Steps
|
1
|
Place the Carnaroli rice and the previously cleaned and chopped king oyster mushrooms into the rice cooker. |
|
2
|
Pour in the hot broth, stir, close the lid and cook in the “Risotto/Cereals” programme for about 20 minutes. |
|
3
|
Then add the saffron, fresh thyme leaves, and continue cooking for another 3 minutes. |
|
4
|
Season with salt and pepper, and finish by stirring in 2 tablespoons of Parmesan cheese and a drizzle of olive oil. |
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