Friday, 15 October 2010

Wild Mushroom Risotto

 Ingredients

2 tbsp of olive oil
1/4 onion, finely chopped
160g risotto rice
A splash of dry white wine
60ml chicken stock
200g of wild mushrooms, cleaned with a soft brush or damp kitchen roll
1tbsp chopped fresh  thyme
5-10g parmesan cheese, grated
large knob of butter
Fresh thyme to garnish

Heat half the oil in a heavy-based saucepan and lightly sweat the onion, but don’t let it colour.

Add the rice and stir in for a couple of minutes then add a splash of white wine.

Pour in enough of the stock to cover the rice. Keep stirring the risotto.

Gradually add more stock as the liquid is absorbed.

Chop the mushrooms to roughly the same size but not too small.

Heat the remaining tablespoon of oil in a separate pan and add the mushrooms. Stir occasionally and cook until soft.  Remove from the heat and set aside.

Keep adding the stock and stirring the risotto.  The rice should be al dente but not dry.

Add the fresh Thyme leaves.

Stir the mushrooms and butter  into the risotto and serve with some parmesan and a sprig of thyme.

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