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Ingredients
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brown rice - 200g
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vegetable stock - 450ml
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small onion - 1, chopped
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dried wild mushrooms such as porcini -
20g
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fresh cultivated mushrooms - 90g
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parsley - 1 tbsp, chopped
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dry white wine - 60ml
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Parmesan cheese - 2 tbsp, grated
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butter - 4 tbsp
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lemon juice - 2 tbsp
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olive oil - 1 tbsp
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ground black pepper and salt
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sprig of leaf parsley - to garnish
Method
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Soak the dried mushrooms in a bowl
with 200ml water for 45 minutes. Rinse them thoroughly, filter
the soaking water through a sieve and reserve.
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Slice the fresh mushrooms, place
it in a bowl and toss with the lemon juice.
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Melt 1 tbsp of butter in a
heavy-based pan, cook the fresh mushrooms over moderate heat
until they begin to brown, stir in the parsley and cook for 1
minute more, remove to a side dish.
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Add the mushroom soaking water and
the stock into a pan, simmer until needed.
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Heat the the 2 tbsp butter in the
same pan the mushrooms were cooked in. Cook the onion until soft
and golden.
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Add the rice, stirring to coat it
with the oils, add the soaked and sautéed mushrooms and mix
well.
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Pour in the wine, raise the heat
slightly and cook over moderate heat until it evaporates.
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Add one small ladleful of hot
broth into the rice mixture, cook until the broth is absorbed,
stirring the rice to prevent it sticking to the pan.
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Add a little more broth, stir
until the rice dries out again. Continue stirring and adding the
liquid a little at a time. Taste the rice, season with pepper
and salt.
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Continue cooking, until the rice
is tender but still firm to the bite. This process will took you
30-35 minutes. You can use hot water if you run out of broth.
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Remove the risotto from heat, stir
in the remaining butter and Parmesan cheese. Season to taste
with pepper and salt again, leave the risotto for a while.
Serve, garnished with a sprig of leaf parsley. Serves 2.
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