Mushroom risotto
A slight variation on the basic white wine risotto.
Information
- Type
- rice
- Preparation time
- 20 minutes
- Cooking time
- 40 minutes
- Total time
- 1 hour
- Yield
- Serves 2 people
Ingredients
- 50 g porcini mushrooms
- 200 ml boiling water
- olive oil
- 1 medium onion
- 1 clove of garlic
- 1 cup of risotto rice
- 1 glass white wine
- 300 ml hot vegetable stock
- 75 g Parmigiano-Reggiano (parmesan)
- salt and pepper
- 1 tbspbutter
Instructions
- Place the mushrooms in the boiling water and stand aside.
- Chop the onion and garlic.
- Add enough olive oil to the pot to cover the bottom, and then add the onion and garlic. Cover and sweat on a medium heat until the onions are translucent.
- Add the risotto rice, raising the heat briefly, and stir so that all the rice is coated in oil. Leave for a couple of minutes.
- Add the wine and stir. Wait until all the wine is absorbed.
- Reduce the heat to medium and start adding the vegetable stock, just enough at a time to moisten the rice, while stirring the rice well.
- Once all the stock is used up, continue by adding the liquid from the mushrooms.
- Turn the heat to low (or off) and add the mushrooms, grated cheese, salt, pepper and butter to taste.
- Author
- David King
- Published
- 5th October 2012
