- Servings : 4
- Prep Time : 25m
- Cook Time : 30m
- Ready In : 55m
A perfect complement for grilled meats and chicken dishes.
- 50g dried porcini mushrooms
- 1 tbsp Vegetable Stock
- 2 tbsp Olive Oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 250g button mushrooms, sliced and washed
- 300g risotto rice, such as arborio
- 1 x 175ml glass Sauvignon Blanc
- 25g butter
- handful parsley leaves, chopped
- 50g Parmesan, freshly grated
Put dried mushrooms into a large bowl and pour over 1L boiling water. Soak for 20 minutes, then drain into bowl, discarding the last bit of liquid left in the bowl. Add Vegetable Stock into the mushroom liquid, then squeeze mushrooms gently to remove liquid. Chop the mushrooms.
Heat the Olive Oil in a frying pan over medium flame. Add onions and garlic, then fry for 5 minutes until soft.
Stir in the fresh and dried mushrooms, season with Salt and Pepper Grinders and continue to cook for 8 minutes until the fresh mushrooms have softened.
Tip the rice into the pan and cook for 1 minute. Pour over Sauvignon Blanc and let it bubble so the alcohol evaporates. Keep pan over a medium heat and pour in a quarter of the mushroom stock. Simmer rice, stirring often, until rice has absorbed all the liquid.
Add the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender.
Keep stirring until rice is cooked. If rice is undercooked, add a splash of water. Take pan off the heat, add the butter and scatter over half the cheese and parsley.
Cover and leave for a few minutes so rice can take up excess liquid as it cools. Give it a final stir, spoon into bowls and scatter with the remain- ing cheese and parsley.