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Step by Step Instructions
  • Step 1: Place the mushrooms in a bowl with lukewarm water. Allow approximately 15 minutes to soak.
  • Step 2: Drain the mushrooms, finely chop them and keep the water used for soaking.
  • Step 3: Heat the olive oil in a deep nonstick frying pan well.
  • Step 4: Sauté the mushrooms and add the onion.
  • Step 5: When soft enough, add the rice stirring continuously.
  • Step 6: Pour in the wine and wait for 1-2 minutes until the alcohol evaporates.
  • Step 7: Mix in the water used for soaking the dried mushrooms gradually and stir continuously until all excess liquid has been absorbed. Continue adding water for 18 minutes, stirring continuously until the rice is ready.
  • Step 8: Finish off by adding the butter, the grated gruyère cheese, salt and pepper.
  • Step 9: The risotto has to be gooey and the rice shouldn't be overcooked.
  • Step 10: Serve the food hot in a shallow plate and garnish with finely chopped parsley.
Ingredient List
  • 400g Carolina rice
  • 40g dried lentinulla mushrooms
  • 50g dried porcini mushrooms
  • 20g dried morchella mushrooms
  • 1 medium onion, finely chopped
  • 100ml extra virgin, organic olive oil
  • 100ml white wine
  • 100g butter cut into cubes
  • 150g gruyere cheese grated
  • Fleur de Sel
  • ground black pepper
  • parsley, finely chopped

Dried mushroom and gruyère cheese risotto

  • Preparation
  • Cooking
  • 4
A delicious risotto enriched with a variety of splendid mushrooms, all growing in Greek forests.
Product Qty
«Karolina» medium grain white rice from Macedonia "Agrifarm Premium Products" 500g
Dried «Porcini» mushrooms from Evia "Dirfis" 30g
Dried wild mushrooms from Evia "Dirfis" 30g
Dried «Shiitake» mushrooms from Evia "Dirfis" 30g
Limited edition «GReat» White Wine 750ml
Extra virgin olive oil «One & Olive» from Messinia "Olive Ergo Anagnostopoulos" 750ml
Handpicked fleur de sel from Schinousa "Valsamo" 130g
4 Peppers in test tube from Attica "Kollectiva" 25g
  Products of Greece