This risotto makes the most of both fresh and dried mushrooms.
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- 1 oz dried porcini mushrooms
- 2 cups boiling water
- 1/4 cup olive oil
- 1 large onion finely chopped
- 2 large garlic cloves crushed
- 2 cups risotto rice
- 1/3 cup dry white wine or vermouth
- 1/2 lb large flat mushrooms stalks trimmed and caps sliced
- 4 cups diluted salt-reduced or homemade vegetable stock hot
- 2 tbsp butter
- 1/4 cup Parmesan cheese grated
- 2 tbsp fresh flat-leaf parsley chopped
- Soak the dried mushrooms in the boiling water. Meanwhile, heat the oil in a deep frying pan over a medium heat. Add the onion and cook for 3 minutes, then add the garlic and stir for a further 2 minutes until the onion is softened.
- Add the rice to the pan, stir for about 1 minute, then add the wine or vermouth and cook briskly, stirring, until almost all of it has evaporated.
- Strain the dried mushrooms, reserving the soaking liquid. Stir the fresh mushrooms into the rice, then start adding the stock. Only a ladleful at a time, making sure each is almost completely absorbed before adding the next. (Stir frequently to produce a creamy texture.) When all the stock has been absorbed, gradually add the mushroom soaking liquid and continue cooking until the rice is tender.
- Stir in the soaked porcini mushrooms and the butter, cover and remove from the heat. Stand for 5 minutes, season to taste, then serve sprinkled with Parmesan cheese and parsley.
Nutrients per serving: 383 calories, 13.5 g protein, 22 g fat (6.5 g saturated fat), 85 g carbohydrate (3.5 g fibre)