Rembrandt
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Porcini Mushroom and sweet Marsala risotto

This delicious dish combines the earthy flavours of porcini mushrooms with the richness of Rembrandt. Serve with fresh thyme sprigs along with drizzled truffle oil and extra fine shavings of Rembrandt cheese.

Serves 4-6

Preparation Time: 10 minutes
Cooking time: 20 minutes

Ingredients


50g (2oz) dried porcini mushrooms
25g (1oz) butter
15ml (1tbsp) olive oil
1 red onion, chopped
1 clove garlic, crushed
150g (5oz) chesnut mashrooms, sliced
200ml (8 floz) marsala
325g (12oz) risotto rice
900ml (1 1/2 pt) hot vegetable or chicken stock
2tbsp freshly chopped thyme
125g (4oz) Rembrandt cheese, grated
salt and freshly ground black pepper

To serve

  • shaving of Rembrandt Cheese
  • Fresh thyme springs
  • Truffle oil, to drizzle

Method

  1. Place the dried mushrooms in a bowl and pour over 300ml (1/2 pt) hot water and leave for about 20 minutes to soften. In a large saucepan, melt the butter with the oil, then stir in the onion and garlic and cook for 2-3 minutes. Add the rice and cook for 2 minutes.
  2. Drain the mushrooms, reserving the soaking liquid, and then roughly chop them. Add to the pan with the sliced mushrooms and cook for a further 3-4 minutes. Pour in the Marsala and reserved mushroom liquid and cook for a further 2-3 minutes until most of the liquid has been absorbed. Stir in the thyme.
  3. Gradually add the hot stock, 125ml (4floz) at a time, stirring constantly, until most of the liquid has been absorbed.
  4. Stir in the Rembrandt cheese and season well. The risotto is ready, when the rice grains are tender.
  5. Serve immediately with extra shavings of Rembrandt cheese, freshly ground black pepper and a drizzle of truffle oil.

Cook's Tips

  • Texture is the most important element of this dish, so we would suggest using Arborio rice to achieve a creamy and delicious risotto.
  • Frans Hals goat’s cheese works very well as an alternative cheese choice with this dish.

Wine Suggestion: We would suggest accompanying this dish with a full flavoured red wine, such as an Italian Primitivo

Nutritional values per serving: 381 Calories, 1594 KJ, 13g fat, 7g saturated fat, 1.3g salt

Rembrandt

Rembrandt

Extra matured with
a rich flavour

 

Vincent

Vincent

Sweet tasting, rich
fully ripened

 

Vermeer

Vermeer

Delicate taste, with
less fat & salt

 

Frans Hals

Frans Hal

Extra matured
goat's cheese