Friday, 15 October 2010
Wild Mushroom Risotto
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.
Some hae meat and canna eat, And some would eat that want it But we hae meat, and we can eat, Sae let the lord be thankit. By Robert Burns ...
Baked Monkfish with leeks in a lemon sauce, herby mushrooms (whatever herbs you have available) all served with a little long grain rice, a...
I made this pie at the weekend + 1 for the freezer, great pie, the second one almost didn't make it to the freezer. The perfect accompa...
Courgette and Dolcelatte Soup Dolcelatte cheese is a milder version of Gorgonzola and has a lovely creamy texture, it compliments the fre...