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The perfect risotto recipe combined with a selection of dried, wild mushrooms for an intense mushroom flavour.
Ingredients: * 60g Mixed Dried Mushrooms
60ml extra virgin olive oil
250g arborio rice
60g shallot, chopped
4 garlic cloves, crushed
1 pint chicken or vegetable stock
150ml dry white wine
60g parmesan, freshly grated
salt and pepper
HOW TO COOK IT
1. Soak the mushrooms in the stock.
2. Heat the olive oil in a heavy based saucepan, add the shallots and garlic, sweat lightly and add the drained mushrooms.
3. Cook for 1 minute and add the rice.
4. Cook for a further minute and slowly add the strained stock and wine, a little at a time on a low heat, so the rice absorbs all the liquid as it is added.
5. When the rice has absorbed all the liquid and is creamy, mix in the parmesan cheese and check the seasoning.
6. Serve in bowls drizzled with extra virgin olive oil.
