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Ingredients - serves four
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220 grams risotto rice
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25 grams dried porcini mushrooms
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1 onions (finely chopped)
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30 ml garlic-infused olive oil
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salt and pepper to taste
Method
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Soak mushrooms in 3 cups of boiled
water for 30 minutes. Drain the liquid well and reserve for
later use. Rinse and pat dry mushroom and cut into half.
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Heat oil in a sauce pan, sauté
onions and mushrooms to a bit fragrant then add in the rice to
mix well. Add mushroom liquor and seasoning to the rice then
cover well with foil.
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Bake the dish in an oven which has
preheated to 180° C for 30 minutes until the rice is tender and
serve warm.
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