Categories
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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.
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Yield:4
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INGREDIENTS: |
| 1/2 cup |
dried porcini mushrooms |
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| 1 |
onion, finely chopped |
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| generous 1 cup |
risotto rice |
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| 2 tbsp |
garlic-infused olive oil |
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salt and ground black pepper, to taste |
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DIRECTIONS:
- 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.
- 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.
- Add the rice and stir for 2 minutes, then add the mushrooms. Mix in the mushroom liquor, then season, and cover with foil.
- 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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