Page 14 - Veggiefood Presentation
P. 14
Mushroom Risotto
Ingredients Method
1 tablespoon dried porcini mushrooms
Soak the mushrooms in hot water for 10
2 tablespoon olive oil
minutes, then drain well. Heat the oil in
a large, heavy based saucepan and add
1 onion, chopped
the onion and garlic. Fry over a gentle
heat for 2-3 minutes, until softened.
1 ½ garlic cloves, finely chopped
225g/8oz chestnut mushrooms, sliced
Add the mushrooms and fry for a further
2-3 minutes, until browned.
200g risotto rice
150ml dry white wine
Stir in the rice and coat in the oil. Pour in
1 pint hot vegetable stock the wine and simmer, stirring, until the
liquid has been absorbed. Add a ladleful
1 ½ tablespoon chopped fresh parsley of the stock and simmer, stirring again,
until the liquid has been absorbed.
25g/1oz butter or olive butter
Salt and freshly ground black pepper Continue adding the stock in this way,
until all the liquid has been absorbed
Freshly grated Tesco Everyday Value and the rice is plump and tender.
Italian Style Hard Cheese, to serve
Stir into the risotto, along with the
parsley, butter and salt and pepper.
Serve with freshly grated Italian Style
Hard Cheese .
