Alessi Funghi Risotto with Porcini Mushrooms Description
Alessi Risotto Con Funghi Porcini offers a most unique blend of flavour. Funghi Porcini are a particular type of mushroom found throughout the woodlands of Italy beneath pine trees. They are known for their woodsy, aromatic scent and are a wonderful addition to this Italian favorite. This dish is a wonderful accompaniment to most grilled meats, especially lamb.
In a large saucepan with a tight fitting lid, bring 20 oz. (2 & 1/2 cups) of water to a boil.
Add 1 Tbsp. of butter and entire package of Alessi Risotto. Stir while boiling for one minute.
Cover saucepan tightly. Reduce heat to simmer and cook undisturbed for 18 minutes.
Remove from heat and allow to cool uncovered for 3 minutes. Fluff and Serve.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/3 cup Dry (56 g) About 1 Cup Prepared
Servings per Container: About 4
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||41 g||15%|
| Dietary Fiber||1 g||4%|
| Total Sugars||1 g|
| Includes 1g Added Sugars||2%|
|Vitamin D||0 mcg||0%|
Other Ingredients: Arborio rice, dehydrated vegetables (onion, garlic), salt, porcini mushrooms, corn meal, monosodium glutamate, sugar, maltodextrin (from corn), hydrolyzed corn protein, natural mushroom flavor (yeast extract, maltodextrin, mushrooms, natural flavors, silicon dioxide), modified corn starch, dehydrated chicken, spices, sodium aluminosilicate (anti-caking agent), celery extract, disodium inosinate, disodium guanylate.
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Mushroom and Asparagus Risotto
Looking for a dinner to impress? How about an Italian-favorite comfort food? This risotto is satisfying, rich, and each bite is bursting with a flavor that’ll leave everyone in creamy mushroom heaven. Whether you’re feeding a few close friends or your entire extended family, this recipe is sure to be enjoyed by all. Don’t be surprised when you’re asked to host again and again.
1 lb. baby bella mushrooms, thinly sliced
1 lb. white mushrooms, thinly sliced
2 shallots, diced
1 bunch asparagus, chopped into quarters
6 cups chicken broth
4 Tbsp. olive oil
1-1/2 cups Arborio rice
1/2 cup dry white wine
4 Tbsp. grass-fed butter
Sea salt, to taste
Ground black pepper, to taste
- In saucepan, heat 3 Tbsp. olive oil on medium-high heat, then add mushrooms and asparagus. Cook until soft, about 3-4 minutes. Remove from heat.
- In skillet on medium-high heat, add 1 Tbsp. olive oil. Add shallots and cook for 1 minute.
- Add rice, stir to coat with oil for about 2 minutes. When rice looks pale, pour in wine; stir until absorbed.
- Add 1/2 cup of broth and stir until absorbed. Continue to add 1/2 cup of broth at a time and cook until all liquid has been absorbed, about 20 minutes.
- Remove from heat; add mushrooms, asparagus and butter. Season with salt and pepper to taste.