Ingredients

The following ingredients have 4 Servings
  • 1 large onion (finely chopped)
  • 1 tablespoon olive oil
  • 2 cloves garlic (crushed, grated or finely chopped)
  • 4 large flat mushrooms (approx. 300g / 10½oz, chopped roughly)
  • 20 g butter
  • 1 litre hot vegetable stock ((or chicken stock if you don’t need this to be veggie), from a cube is fine)
  • 10 g dried mushrooms
  • 300 g risotto rice
  • Salt and pepper (to taste)
  • 2 tablespoons parsley (chopped)
  • Grated Parmesan to serve ((or vegetarian parmesan-style cheese, if you need this to be veggie))
  • Green salad to serve ((optional))

Instruction

  • Fry the chopped onions in 1 tablespoon of olive oil in a large wide saucepan (lid on) over a gentle heat for 5 minutes until the onions are softened but not brown. Add a clove of garlic and the butter and cook for 1 more minute. Then add the chopped mushrooms, turn up the heat a little and cook for a further 3 minutes.
  • Meanwhile make up your vegetable stock using 1 vegetable stock cube and 1 litre of boiling water. Add the dried mushrooms to this mixture and stir thoroughly – set aside to allow the mushrooms to rehydrate and infuse the stock.
  • When the mushrooms are ready, stir in the risotto rice and cook for 1 minute, before adding in all of the stock, together with the dried mushrooms and some salt and pepper.
  • Turn the heat right down, but leave the lid off. Cook the risotto until almost all the stock has been absorbed (roughly 20 minutes). By this time the rice should be ‘al dente’ – that is, it should be mostly cooked, but with a little bit of bite. Do remember to give the risotto a good stir from time to time, while it is cooking.
  • Stir in the parsley and serve sprinkled with parmesan. Add a side salad and some crusty French bread if you wish.