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Special Occasions Recipes -
Risotto
with Wild Mushrooms and Sage
Recipe
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Special Occasions
Recipes
-
Risotto with Wild
Mushrooms and Sage Recipe
Ingredients
Serves
4
-
1 liter/1 3/4 pints
Vegetable Stock
-
125 g/4 oz butter
-
1 tablespoon olive
oil
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1 garlic clove,
chopped
-
1 onion, finely
diced
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250 g/8 oz wild
mushrooms (morel, porcini, chanterelle
-
or field
mushrooms), halved or quartered
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300 g/10 oz arborio
or carnaroli rice
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75 ml/3 fl oz dry
white wine
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1 tablespoon
chopped sage
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salt and pepper
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125 g/4 oz Parmesan
cheese, grated, to serve
Method:
-
Pour the stock
into a saucepan and simmer gently. Heat half the
butter with the oil in a heavy-based saucepan,
add the garlic and onion and sauté gently for 3
minutes without browning.
-
Add the mushrooms to
the onions and continue to cook for 2 minutes.
Add the rice and mix well so that the grains are
coated in the oil and butter.
-
Add just enough
stock to cover the rice, stir well and simmer
gently, stirring as frequently as possible
throughout cooking.
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As the liquid evaporates,
continue adding stock and stirring well. Repeat
until all the stock has been absorbed.
-
Finally add the white wine, the remaining
butter, the
sage and salt and pepper to the rice and stir
well. Serve with the Parmesan in a separate
bowl.
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