be­fore serv­ing this mush­room risotto,top with fresh parme­san

Style at Home (UK) - - Cook It | Take One... -

TAKES 30MINS SERVES 4 Put 30g dried porcini mushrooms in a bowl, cover with 150ml boil­ing water; soak for 15mins. Melt 25g but­ter with 1tbsp oil; fry 1 chopped onion for 5 mins. Add 250g sliced mushrooms, 1 diced garlic clove; cook for 5 mins. Add 250g risotto rice; cook for 1 min, stir­ring. Pour in 100ml white wine; cook for 5 mins. Add 30g Porcini mushrooms and most of soak­ing liq­uid; sim­mer. Add 750ml hot vegetable stock; sim­mer un­til most is ab­sorbed. Re­peat un­til rice is ten­der. Take off heat and stir in 25g but­ter.

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