This Firepot meal is a creamy Arborio rice with pan fried porcini and chestnut mushrooms, cooked in mushroom stock and finished with chopped flat-leaf parsley and a squeeze of lemon juice. Firepot have tasted many different risottos in their search for the best recipe, but nothing could beat the ones that were packed with mushrooms. So they use two kinds: dried porcini, soaked to create a delicious, satisfying stock, and grilled chestnut mushrooms. And they don’t chop our mushrooms finely like a lot of their competitors. You’ll find big, juicy slices, just like you would if you made it at home. Finished with lemon juice and fresh parsley, their risotto is guaranteed to warm you whether you’re eating atop a mountain or round the kitchen table.
Risotto rice, chestnut mushrooms, onion, celery, olive oil, lemon juice, dried porcini mushrooms, mushroom stock (mushroom concentrate, yeast extract, sugar, cornflour), parsley, salt, pepper.
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