| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Risotto rice; (Arboria) |
| 2 |
oz |
Shitake mushrooms |
| 3 |
oz |
Pleurotte mushrooms |
| 3 |
oz |
Trompette de la Mort mushrooms |
| 3 |
oz |
Dried Porcini; (ceps) |
| 2 |
|
Cubes vegetable stock |
| 1/2 |
|
Bottle red wine |
| 1 |
oz |
Parmesan |
| 2 |
|
Bay leaves |
| 4 |
|
Sprigs thyme |
| 1 |
pt |
Water |
| 2 |
oz |
Butter |
| 1 |
|
Onion; finely chopped |
| 1 |
tb |
Finely chopped parsley |
INSTRUCTIONS
Soak the Porcini mushrooms in water for 20 minutes and then remove and pat
dry. Squeeze the Porcini through a sieve to gain the maximum amount of
juice. Reserve this juice. The grit should fall to the bottom and is not
needed.
Chop the Procini finely for cooking.
Wash the rest of the mushrooms and rinse.
Add the stock cubes to the pint of water and stir until the cubes have
dissolved. Put the stock onto high heat and bring to the boil. Add the
butter to a heavy-based pan, put onto a medium heat and add the onion and
bay leaves.
Add the rice, toss with the butter, bay leaf and onion mix and cook until
the rice becomes opaque and pearly and smells slightly nutty. Add the red
wine in one hit and stir to emulsify with the rice. When the rice has
absorbed and repeat ladle by ladle until the rice is nearly cooked (allow
about 20 minutes).
In a separate pan add a knob of butter and the chopped thyme. Stir in the
mushrooms and cook for 4-5 minutes, stirring frequently.
Add the mushrooms to the pan which contains the rice stir. Add the parmesan
and season to taste with salt and pepper.
Add a sprinkling of parsley and serve.
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