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Ingredients
- 10 G dried porcini
- 225 G dark-gilled fresh mushrooms
- 60 G butter
- 1 medium onion finely chopped
- 175 mls Arborio rice
- 150 mls dry Madeira
- 2 level T grated parmesan + 50 G shaved into flakes
- Salt and black pepper
Ingredients
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Instructions
- Soak dried mushrooms in 570 mls boiling water for 30 mins, strain and slice, reserving the water. Chop fresh mushrooms into 1 cm cubes
- Soften onion in melted butter. Add the fresh mushrooms and set aside
- Add dried mushrooms to mushroom mix and sweat together over a low heat for about 20 mins
- Add the rice to the mushroom mix together with the Madeira and the mushroom water, 1 t salt and ¼ t black pepper. Mix well and bring to a simmer
- Transfer mix to a warmed oven dish, stir once and bake uncovered at 150 C for 20 min.
- Stir in the cheese and cook for a further 15 mins
- Remove from oven and cover with a cloth
- Sprinkle over parmesan shavings and serve