Mushroom risotto

AS part of National Vegetarian Week (10-16 May) I thought I would share my tasty mushroom risotto. Unlike most risotto’s this one doesn’t involve constantly ladling hot stock, as it is served straight from the oven, making it the perfect meal for entertaining your vegetarian friends and family.

● Ingredients:

30g dried Porcini Mushrooms

200g Fresh mixed dark Mushrooms such as Chestnut or Girolles

175g Carnoli Rice 2 Shallots, peeled and finely chopped

200ml dry Madeira Wine 200ml Evaporated semi skimmed Milk

50g freshly grated quality Parmesan

Salt & freshly milled Black Pepper

You will need a 2½” deep Pyrex dish 9” in diameter and two sheets of kitchen roll.

● Recipe:

Rinse the dried porcini mushrooms then soak them in a pint of boiling water for 30 minutes.

Pre-heat the oven to 150c and lightly grease your Pyrex dish with Butter.

Into a medium saucepan add the Madeira wine and shallots, simmer for 10-15 minutes, reducing the wine to 2 tbsp. Chop the fresh mushrooms to ½” size and stir into the reduction. Remove from the heat and pour in the rice, stir to coat with the juices.

When the porcini mushrooms have softened line a sieve with double kitchen towel, place over a bowl and strain, reserving the liquid. Squeeze the mushrooms to remove any excess liquid and chop finely before adding to the rice mixture.

Add all the ingredients to your Pyrex dish and pour over.

Place the dish, without covering, into the centre of the pre-heated oven. After 20mins gently stir the Parmesan into the Risotto. Return to the oven for a further 20/25 minutes. Serve immediately and truly Enjoy!!!

MUSHROOMS are anti-inflammatory, low in calories and rich in B Vitamins, Selenium and Copper.

Lesley has just completed studying Nutrition & Health at Edge Hill University, she and husband Roberto own Roberto’s Italian on Southport’s Ocean Plaza. For more of Lesley’s Recipes go to: Facebook. com/robertossouthport and www.robertositalian. co.uk