Thursday

Porcini mushroom risotto




















Type of dish : Main course
To serve : 4
Preparation : 10 min
Cooking : 40 min
Budget : Expensive
From : Italy
Difficulty : Medium


Ingredients :
160g long-grain rice
500g porcini mushrooms (also known as ceps or cèpes)
1 onion
1 carrot
2 beef stock cubes
30g grated parmesan
1 teaspoon margarine
Salt & fresh-ground black pepper

Recipe :
Peel and wipe musrooms with kitchen paper.
Slice.
Wash and peel carrot, peel and slice onion.
Saute onion and carrot for 5 minutes in a pan.
Add mushrooms and cook for a further 15 minutes.
Make stock in 750ml boiling water.
Add rice to pan, mix well.
Pour in about half the stock, mix well, cover and leave to cook over a low heat.
Add rest of stock little by little as it is absorbed by rice, stirring regularly for 20 minutes.
Season.
Sprinkle with parmesan and serve in bowls.



Advice :
Recommended Wine: Macon