M&S Collection Italian Carnaroli Risotto Rice

Carnaroli Rice is renowned for being the ideal rice for creating an outstanding risotto.
Its absorbent grains help to retain the rich flavours of stock.

Texture & Bite
Firm & slightly longer medium grain, providing texture with al dente bite when cooked.

Plump & absorbent grains for a rich & creamy risotto

Italy

Bag

Bag - Do Not Recycle; Tag - Recycle

Full Product Name:
Carnaroli risotto rice

Storage:
Store in a cool, dry place, away from sunlight.
To ensure freshness, reseal pack after opening.

Additional Information:
© Marks and Spencer plc

M&S

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Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Spain

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com

Mushroom Risotto
Serves 4
Ingredients:
1 Tbsp butter
2 Shallots, finely diced
250g Chestnut mushrooms
3 Cloves garlic, finely chopped
300g Carnaroli rice
300ml Dry white wine
1 Litre vegetable stock
2 Sprigs of thyme, finely chopped
50g Parmigiano Regiano cheese, grated
75g Mascarpone
Salt, to taste
Ground black pepper, to taste
Rocket, optional garnish
Truffle oil, optional garnish
1 Melt the butter over a medium heat in a large pan.
2 Add the shallots and cook them on a gentle heat for 15 mins until softened but not brown. Stir occasionally so they do not stick.
3 Turn up the heat a little, add the mushrooms and stir until caramelised.
4 Add the garlic and cook for a further 2 mins.
5 Add the rice and stir so the rice is nicely coated.
6 Add the wine 100ml at a time, stirring constantly so that all the liquid is absorbed.
7 Add the stock in the same way, approx. 100ml at a time, stirring until all the liquid is absorbed, and the rice is almost cooked. It should take approx. 20 mins.
8 Add the thyme and simmer for a further 2 mins.
9 Stir in the Parmigiano Regiano and mascarpone, cook for a further 5 mins, gently stirring once or twice.
Add in a little water if it starts to stick.
10 Season to taste and garnish with rocket and a drizzle of truffle oil (optional).
Do not reheat.