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Porcini Risotto

Tips: This risotto is easy to make because you don't have to stand over it stirring constantly as it cooks, as you do with a traditional risotto. Serve with steamed vegetables for a sustaining meal.
Yield:4

INGREDIENTS:
1/2 cup dried porcini mushrooms
1 onion, finely chopped
generous 1 cup risotto rice
2 tbsp garlic-infused olive oil
salt and ground black pepper, to taste
DIRECTIONS:
  1. Soak the mushrooms for 30 minutes in 3 cups boiling water. Drain through a sieve (strainer) lined with kitchen paper, reserving the soaking liquor. Rinse and pat dry.

  2. Preheat the oven to 350`F. Heat the oil in a roasting pan on the stovetop and add the onion. Cook for 2-3 minutes, or until softened but not coloured.

  3. Add the rice and stir for 2 minutes, then add the mushrooms. Mix in the mushroom liquor, then season, and cover with foil.

  4. Bake in the oven for 30 minutes, stirring occasionally, until all the stock has been absorbed and the rice is tender. Divide between warm serving bowls and serve immediately.

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