Mushroom risotto

Recipe from: 8/1/2000 12:00:00 AM
Ingredients 18
Servings 4
Time 15 minutes

Ingredients

  • 10
    g
    shitake mushrooms, soaked, halved
  • 50
    g
    baby fresh button mushrooms
  • 50
    g
    fresh oyster mushrooms, halved
  • 100
    g
    portobellini mushrooms, sliced
  • 150
    g
    small broccoli florets
  • 150
    g
    French beans, halved
  • 30
    ml
    olive oil
  • 1
    onion, peeled and chopped
  • 350
    g
    arborio rice
  • pinch saffron
  • 60
    ml
    white wine
  • pared lemon rind
  • 30
    ml
    lemon juice
  • 750
    ml
    vegetable stock
  • 50
    g
    butter
  • 4
    rosemary sprigs
  • shaved Parmesan cheese
  • roasted almonds
 

Method

20 minutes
 
Wipe mushrooms. Blanch broccoli and beans in salted boiling water for 3 minutes. Drain and refresh. Heat olive oil in a heavy-based pan and cook onion gently for 3 to 4 minutes until softened. Stir in rice and saffron, softened in 50 ml hot water. Season and add white wine. Add lemon rind, lemon juice, rosemary and stock. Bring to the boil, stirring. Cover and simmer for 5 minutes. Stir in vegetables. Recover and simmer for further 5 minutes until rice is tender and almost all liquid is absorbed. Melt butter in a pan and cook mushrooms for 2 to 3 minutes until tender. Remove lemon rind and rosemary sprigs from risotto and fold in mushrooms. Serve immediately, topped with shaved Parmesan and roasted almonds.
 

Read more on: starch
 

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