Pasta, Rice & Beans
160
Wild Mushroom Risotto
Serves 4
Dish: small bowl + large bowl
25g (1oz) dried porcini,
1 litre (11/2 pints) hot chicken or vegetable stock
50g (2oz) butter
2 shallots, finely chopped
300g (11oz) risotto rice
125ml (4 fl.oz) dry white wine
salt & pepper to taste
200g white or chestnut mushrooms, sliced
25g (1oz) freshly grated parmesan cheese plus extra for garnish
Soak mushrooms in 300ml (1/2 pint) stock for 20 mins. Strain the porcini mushrooms and
coarsely chop. Add the soaking liquid to the remaining stock. Fill the Steam Water Tank.
Place the butter and shallots in a large bowl. Place on base of oven and cook on STEAM
MEDIUM for 3 mins. or until softened. Stir the rice into the mixture. Add the stock, wine
and seasoning. Cover and cook on HIGH MICROWAVE for 10 mins. Refill the water tank.
Add the mushrooms and porcini and cook on STEAM MEDIUM for 10 mins. stirring
halfway. Mix in the parmesan cheese. Cover and leave to stand for about 2-3 mins. before
serving on warm plates sprinkled with extra parmesan cheese.
Cooking method
Ingredients
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