Risotto with Mushrooms
|Butter||2 Ounce (60 Gram)|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), thinly sliced|
|Short grain rice||2 Cup (32 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Chicken stock||1 1⁄4 Cup (20 tbs) (Approximately)|
|Button mushrooms||4 Ounce, sliced (125 Gram)|
|Powdered saffron||1 Pinch|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Soak the dried mushrooms in warm water for 15 minutes, if using.
Squeeze dry, remove the hard stalks and chop the mushroom caps.
Keep on one side.
Melt the butter in a pan, add the onion and garlic and cook for 10 minutes or until lightly browned.
Stir in the rice and wine.
Bring to the boil and boil rapidly until the wine is reduced by half.
Add two thirds of the stock, bouquet garni and salt and pepper to taste.
Simmer, uncovered, for 12 to 15 minutes, until the rice is just tender; add stock if necessary to prevent the risotto becoming dry.
Add all the mushrooms and the saffron; cook for 3 minutes.
Remove the bouquet garni and check the seasoning.
Sprinkle with the Parmesan and serve immediately.