Mushroom risotto

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 11
Servings 4
Time 15

Ingredients

  • 1
    Litres
    good-quality vegetable stock
  • 350
    ml
    dry white wine
  • 30
    ml
    olive oil
  • 1
    medium onion, chopped
  • 250
    g
    Portabellini mushrooms, sliced
  • 15
    ml
    freshly chopped thyme
  • 2
    cloves garlic, crushed
  • 400
    g
    risotto or arborio rice
  • 45
    ml
    thick cream
  • 50
    ml
    freshly grated Parmesan cheese
  • 100
    g
    rocket leaves
 

Method

45
 
Place the stock and wine in a large saucepan and bring to the boil.
Reduce the heat and allow it to simmer slowly while you prepare the risotto.
Heat the oil in a saucepan and sauté the onion for about four minutes, add the mushrooms, thyme and garlic and fry for a further two minutes.
Add the rice and stir well.
Add a ladle of simmering stock, stirring vigorously until it has been absorbed.
Repeat until the stock has been used or until the rice is just cooked.
Remove from heat and stir in cream and Parmesan.
Allow to stand for two minutes, then lightly stir in the rocket, season and serve.
 

Read more on: bake  |  sauté
 

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