Name: Mushroom Risotto
Ingredients: 3 tb Olive oil; 2 tb Butter; 2 tb Onion; finely chopped; 1 Leek; finely sliced; 200 g Arborio rice; 375 ml Continental Chicken Stock with water; ; added to make 1 litre; 150 g Mushrooms; sliced; 2 tb Porcini mushrooms soaked in a little; (optional); ; water; Salt and pepper; 4 tb Grated parmesan; 4 lg Flat mushrooms; pan fried in a; ; little butter until; ; cooked through; Extra grated parmesan; A little parsley; finely chopped

CATEGORY	CUISINE	TAG	YIELD
Meats		Jude3	1	servings

INGREDIENTS

3	tb	Olive oil
2	tb	Butter
2	tb	Onion; finely chopped
1		Leek; finely sliced
200	g	Arborio rice
375	ml	Continental Chicken Stock with water
		; added to make 1 litre
150	g	Mushrooms; sliced
2	tb	Porcini mushrooms soaked in a little; (optional)
		; water
		Salt and pepper
4	tb	Grated parmesan
4	lg	Flat mushrooms; pan fried in a
		; little butter until
		; cooked through
		Extra grated parmesan
		A little parsley; finely chopped

INSTRUCTIONS

TO SERVE
Melt butter and 2 tbs oil, cook leeks and onion until transparent. Remove
and set aside.
Heat 1 tablespoon of oil, add the rice and coat well with oil.
Add the mushrooms and leeks.
Slowly add the Continental Stock, 2 tablespoonsful at a time, stir until it
is absorbed, then add more. Halfway through adding the stock add the
porcini mushrooms if you are using them, then continue to add the stock.
Taste for seasoning, add salt and pepper and stir in the parmesan.
To serve place a mushroom on each plate, risotto on top and garnish with a
little parmesan and parsley.
Serves 4.
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