Monday, 3 December 2012

Mushroom Risotto - Recommended Recipe!

Mushroom Risotto - serves 4, preparation 15 minutes, cooking 30 minutes

25g dried mixed mushrooms or dried porcini
1.3 litres boiling water
1 tbsp olive oil
10g butter
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)

  1. 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.
  2. 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.
  3. 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.
  4. Take off the heat.  Sprinkle over the cheese and stir through the parsley and extra butter, if using.  Serve straight away.
Per serving - 430 kcal, 10.1g fat, 4.2g saturated fat, 2.7g sugar, 0.2g salt.

Source - The Co-operative instore magazine.