As risotto is best serviced fresh, this mushroom and Parmesan recipe allows you a fast-and-easy way to cook up an individual serving for each customer.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable Oil||83 mL||1/3 cup|
|Mushrooms, sliced||1.2 kg||40 oz|
|Basic Short Cut Risotto*||1 recipe||1 recipe|
Campbell’s® Condensed Chicken Broth
|Parmesan Cheese, shredded||600 g||20 oz|
|Sage, fresh, chopped|
|Parsley, chopped||83 mL||1/3 cup|
|Pepper||20 mL||4 tsp|
|1. For each portion, sauté 2 oz mushrooms in oil in display cooking pan.|
|2. Add 6 oz risotto and ¼ cup chicken broth. Stir well and heat thoroughly.|
|3. Add sage and Parmesan cheese just before serving. Sprinkle with chopped parsley.|