Tuesday, September 16, 2008
A classic Italian risotto of mixed mushrooms, herbs and fresh Parmesan cheese, but made using brown long grain rice. Serve simply, with a mixed leaf salad tossed in a light dressing. Recipe serves 4.
1 tablespoon olive oil
4 shallots, finely chopped
2 garlic cloves, crushed
2 tablespoons dried porcini mushrooms, soaked in 2/3 cup hot water for 20 minutes
1 1/2 cups brown long grain rice
3 3/4 cups well-flavoured vegetable stock
1 pound (500 g) mixed mushrooms, such as closed cup, chestnut and field mushrooms, sliced if large
2-3 tablespoons chopped fresh flat leaf parsley
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1. Heat the oil in a large saucepan, add the shallots and garlic and cook gently for 5 minutes, stirring. Drain the porcini, reserving their liquid, and chop roughly. Add the brown rice to the shallot mixture and stir to coat the grains in oil.
2. Stir the vegetable stock and the porcini soaking liquid into the rice mixture in the saucepan. Bring to the boil, lower the heat and simmer, uncovered, for about 20 minutes or until most of the liquid has been absorbed, stirring frequently.
3. Add all the mushrooms, stir well, and cook the risotto for 10-15 minutes more until the liquid has been absorbed.
4. Season with salt and pepper to taste, stir in the chopped parsley and grated Parmesan and serve at once.