25g dried mixed mushrooms or dried porcini
1.3 litres boiling water
1 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely crushed
250g mushrooms of your choice, finely chopped
350g risotto rice
2 tsp balsamic vinegar
30g Parmesan or Grana Padano, finely grated
Handful finely chopped parsley and about 5g butter (optional)
- Put the dried mushrooms into a jug, add the water, cover and stand for 15 minutes. Pour through a sieve into a jug, saving the liquid. Chop the mushrooms.
- Heat the oil and butter in a pan and soften the onion for 10 minutes. Add the garlic, soaked mushrooms and fresh mushrooms and fry for a few minutes. Add the riceand balsamic vinegar and stir to coat.
- Add a little of the dried mushroom stock and gently stir. Once the liquid has been absorbed, add some more. Keep adding the stock gradually until the rice is just cooked.
- Take off the heat. Sprinkle over the cheese and stir through the parsley and extra butter, if using. Serve straight away.
Source - The Co-operative instore magazine.