* The above breakdown is based on a 2-portion meal.

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• We use a mixture of Portobello, chestnut and cup mushrooms to give this risotto real depth of flavour
• The addition of that lovely lemony butter is essentially what the Italians call ‘mantecare’ –adding fat at the end of cooking (off-fire), to make the dish
• We use the fortified Sicilian wine Masala in this dish, which gives it a really authentic Italian flavour
• If you do not have a microwave, try cooking it on the hob! Make sure the meal is defrosted, keep it refrigerated and cook it within 48 hours. Simply empty the risotto into a pan and cook over a medium heat for 7-8 mins for the 1 portion, and 7-8 mins for the 2 portion, stirring occasionally. Ensure piping hot before serving.

Try it with:

Some rocket leaves for an added burst of freshness. Or try some parmesan shavings, a twist of black pepper and a drizzle of truffle oil for a really special supper. A half portion makes for a lovely starter.

We melt butter in a pan and sweat onions and garlic until soft. In goes the risotto rice until it absorbs a little of the fat and the edges go translucent. Add to that a splash of masala wine and cook until all the rice has absorbed all the liquid. Slowly we pour in mushroom stock and add gradually until all the rice is cooked. We roast the Portobello, chestnut and cup mushrooms through the oven and stir them in just before the rice is cooked with a dash of cream. The special butter is made with sage leaves, lemon zest and parsley.