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Method
Soak porcini mushrooms in enough stock to cover
Chop wild mushrooms into chunks.
Melt butter in a pan, add onion and cook over a gentle heat for about 5 mins.
Add the rice and enough stock to cover and cook for another 5 mins or so.
Add the porcini plus any stock not already absorbed together with the chopped wild mushrooms and stir in to the rice and onions.
Add about half a glass white wine or vermouth to the rice mixture and let this absorb
Continue adding spoonfuls of stock roughly every 3 minutes until the rice is cooked.
Sprinkle with shaved parmesan and (optional) fresh herbs such as tarragon.
Ingredients
- 1 packet dried porcini mushrooms
- 8 oz Wild Mushrooms. wiped & sliced if large
- 6 oz risotto rice. such as arborio or carnaroli
- 1 onion. medium. finely chopped
- 2 tbs finely grated fresh Parmesan
- 2 oz freshly shaved Parmesan for sprinkling on top
- 1 litre stock - I use vegetarian
- knob butter
By sunnysal
Views 423 Added Thu Aug 27 2009
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