WILD MUSHROOM RISOTTO
Course
Main Dish
Servings
4-6
Servings
4-6
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
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 ΒΌ 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