Mushroom Risotto


Serves 4


240g Risotto Rice (Arborio)

1 Small Bag of Dried Mixed Wild Mushrooms

I Red Onion, diced

2 Cloves of Garlic, chopped

100 ml White Wine

150g Crème Fraiche

100g Fresh Parmesan, finely grated

10 Leaves of Basil, chopped

Vegetable Stock


Wash the mushrooms and leave to steep in warm water for 30 minutes, remove from the water but do not discard as this can be used in the risotto. Sautee the onions and garlic in a little olive oil until soft, add the rice and fry for a moment. Add the white wine and mushrooms and reduce the liquid, continuously stir and gradually add small amounts of liquid from the mushrooms and stock as required. The risotto should always have enough liquid to cook, when the rice is cooked add the crème fraiche, basil and parmesan, season with black pepper and serve immediately.


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