| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Classic dis, Ew |
1 |
Servings |
INGREDIENTS
| 200 |
g |
Mixed wild mushrooms |
|
|
cleaned and chopped |
|
|
coarsely 7oz |
| 1 |
|
Onion, peeled and chopped |
| 1 |
|
Cloves garlic, peeled and |
|
|
chopped |
|
|
1 to 2 |
| 1 |
|
Sprig fresh rosemary |
| 100 |
g |
Unsalted butter, 4oz |
| 1 |
|
Glass dry white wine |
| 500 |
g |
Risotto rice, 1lb |
| 1 1/2 |
|
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 |
INSTRUCTIONS
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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