difficulty---/



FOOD---Rice & Grain

Ingredients : Serves 2

ingredients image
  • 200ml Japanese rice or risotto rice
  • 10g porcini mushrooms
  • 8-10 closed mushrooms, sliced
  • 1/2 small onion, finely chopped
  • 3 tbsp white wine
  • 700ml soup stock made with 1 oxo cube
  • 1 tbsp olive oil
  • salt & freshly ground black peppercorns
  • 4 tbsp freshly grated parmigiano reggiano
  • 1 tbsp butter
  • extra virgin olive, to serve

Instructions

instructions image
  • Soak porcini mushrooms in 300ml boiling water for about 20 minutes. Drain the mushrooms and reserve the soaking water as stock.
  • Add the stock to the mushroom liquid in the pan and bring to a gentle simmer. Maintain over a low heat while you prepare the risotto.
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  • In a large frying pan pour the olive oil over a medium-low heat. Add the onion and cook for about 5 minute or until softened.
  • Turn up to a medium heat stir in the rice. Saute for a few minutes and add the mushrooms and porcini mushrooms.
  • Pour the wine and let it evaporate.
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  • Add a ladleful of the stock and stir until the rice has almost absorbed the stock. Repeat, adding the stock a ladleful at a time until the stock is used, but reserve a ladleful stock, and the rice is cooked but maintains a firm bite. Do not let it burn.
  • Season with the salt and pepper. Add the butter, turn off the heat and covered for 5 minutes.
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  • Stir into the reserved soup and parmigiano reggiano.
  • Drizzle with extra virgin olive oil if you like and serve immediately.

served image
This recipe was first published on mizueandco.com in Oct. 2006.