Vegetables Recipes - Risotto con Funghi Porcini

Ingredients

• 40 g/3/4 cup dried porcini mushrooms

• 45 ml/3 tbsp olive oil

• 1 onion, finely chopped

• 450 g/1lb/2 cups arborio or other risotto rice

• 1.2 liters/2 pts/5 cups hot chicken stock

• 30 ml/2 tbsp unsalted (sweet) butter

• 45 ml/3 tbsp freshly grated Parmesan cheese

• Salt and freshly ground black pepper

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Method:

1. Soak the mushrooms in boiling water for at least 30 minutes. Drain and rinse thoroughly.

2. Squeeze dry and cut into neat pieces. Heat the oil in a flameproof casserole (Dutch oven).

3. Add the onion and fry (sauté) for 2 minutes. Stir in the rice and cook for 1 minute.

4. Add 250 ml/1 cup of the stock, bring to the boil and simmer until the stock is absorbed. Repeat twice more.

5. Add the mushrooms and continue adding stock until the rice is just tender and creamy (15 -20 minutes).

6. Remove from the heat, stir in the butter and cheese and season to taste.