There’s nothing that a little bit of culinary fungi and a healthy dose of creamy rice can’t fix on a long, tiring day.
Porcini Mushroom Risotto
Ingredients
2 tbsp butter
60 gm mushrooms
2 chopped bell peppers
1 onion
700 ml vegetable stock
2 tbsp olive oil
450 gm risotto rice
1 sprig of rosemary
120 gm parmesan cheese
Method
Heat oil in saucepan over medium heat. Add mushrooms, bell peppers and onions. Season with salt and pepper and cook until soft. In a separate saucepan, slowly cook the rice while adding bits of the stock at a time so that it absorbs. Add mushroom mixture into rice and let it continue to cook until rice is al dente. Stir in parmesan and butter so that it mixes well with the rice. Remove from the stove and serve. You may serve the risotto with some simple garlic bread.
