INSTRUCTIONS

1. Firstly the Porcini Mushrooms need soaking in boiling water for 30mins, so follow the pack instructions and make sure you start this process ahead of beginning the cooking in the Duromatic.

2. Slice the chestnut mushrooms, the savoy cabbage, the shallots, and crush the garlic cloves in preparation.

3. In the measuring cup, measure out your 200ml of white wine, drain the porcini mushrooms (after their 30mins soak) and add the mushroom liquid to the wine,top up with boiling water to the total of 700ml. Add in the stock cube and stir until well dissolved.

4. Place the Duromatic on a medium heat and melt the butter, add the shallots and the garlic and saute them for 2mins.

5. Pour in the Risotto rice and coat with the garlic butter.

6. Stir in the Stock water and simmer for 2mins

7. Add the Mushrooms, the soaked porcinis, the bay leaves, and the Nutritional Yeast

8. Close the lid and bring to Level 1 for 7mins

7. After 7mins release the pressure from the Duromatic, open the lid and turn the heat to low.

8. Stir in half of the parmesan until it combines, season with salt and pepper and stir in the truffle oil.

SERVING

Serve with a sprinkle of parmesan, salt and pepper to taste, a wedge of lemon and a pinch of parsley.