GAR­LICKY MUSH­ROOM RISOTTO

PREP + COOK TIME 45 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Section Head -

45 MIN­UTES

1.5 litres (6 cups) chicken

or veg­etable stock

10g dried porcini mush­rooms

100g but­ter

200g swiss brown mush­rooms, sliced 200g por­to­bello mush­rooms, sliced 100g but­ton mush­rooms, sliced 4 cloves gar­lic, chopped finely

1 large brown onion (200g),

chopped finely

3 an­chovies, chopped finely

1 sprig of fresh thyme

2 cups (400g) ar­bo­rio rice

½ cup (125ml) dry white wine

½ cup (40g) finely grated parme­san 1 ta­ble­spoon fresh thyme leaves

1 Bring stock and dried porcini to a gen­tle sim­mer in a medium saucepan. 2 Mean­while, melt 30g of the but­ter in a large heavy−based saucepan; cook mush­rooms, in batches, stir­ring, over high heat un­til soft­ened and browned lightly. Add gar­lic; cook, stir­ring, un­til fra­grant but not browned. Sea­son to taste. Re­move from pan.

3 Melt 50g of the re­main­ing but­ter in same heavy−based pan; cook onion, an­chovies and thyme, stir­ring, un­til soft. Add rice, stir to coat in onion mix­ture; cook, stir­ring, for 1 minute. Add wine, sim­mer, un­cov­ered, un­til liq­uid has evap­o­rated.

4 Stir in ½ cup of hot stock; cook, stir­ring, over low heat un­til the liq­uid is ab­sorbed. Con­tinue adding stock mix­ture, ½ cup at a time, stir­ring be­tween each ad­di­tion, un­til all the liq­uid has been ab­sorbed. (This step should take about 20 min­utes.)

5 Dis­card thyme sprig. Stir in mush­rooms, parme­san, thyme leaves and re­main­ing but­ter. Sea­son to taste.

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