Mushroom risotto (classic dishes)

1 servings

Ingredients

Quantity Ingredient
200 grams Mixed wild mushrooms; cleaned and chopped
; coarsely (7oz)
1 Onion; peeled and chopped
1 Cloves garlic; peeled and chopped
(1 to 2)
1 small Sprig fresh rosemary; chopped
100 grams Unsalted butter; (4oz)
1 large Glass dry white wine
500 grams Risotto rice; (1lb)
1½ litre Fresh chicken or vegetable stock; kept just below
; boiling point (2
; 3/4 pints)
Sea salt and freshly milled black pepper
Freshly grated Parmesan; served seperately
; (optional)

Directions

Pick over the mushrooms, carefully, making sure they are clean and free of any forest debris.

Put the onion, garlic and rosemary into a large heavy bottomed saucepan with half the butter. Fry gently together until the onion is soft. Add the cleaned, chopped mushrooms and stir together thoroughly. Cook the mushrooms until just soft.

Add the white wine and stir. Wait for the alcohol fumes to boil off, then add the rice and seasoning and begin the cooking process, adding a little hot stock at a time and waiting for the rice to absorb it, stirring thoroughly each time you add more liquid. Continue this way until the rice is tender, and all the grains are plump and fluffy.

Remove from the heat, stir in the rest of the butter and cover. Leave to stand for about 3 minutes before transferring to a warmed platter and serving. You may offer Parmesan cheese seperately, but if the mushrooms are really full of flavour, the Parmesan is unnecessary.

Converted by MC_Buster.

Per serving: 765 Calories (kcal); 81g Total Fat; (93% calories from fat); 2g Protein; 11g Carbohydrate; 219mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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