Seeing as it seems to be mainly risotto rice left in the supermarkets these days, here's how to put it to good use.
This is sooo tasty and filling :)
INGREDIENTS : *Bag of dried porcini mushrooms (or freshly foraged if you know what you're looking for) *1 big onion * 2 - 3 cloves of garlic * Splash of white wine * Half a stardard box of risottio rice *oil *Box of standard mushrooms *stock * salt & pepper *optional (peas, cheese, rocket)
1. Put the porcini mushrooms in a large bowl or jug and pour over 1 litre of boiling water. Leave to stand for at least 15 minutes.
2. Drain the procini stock into a separate bowl and discard the last full spoonfuls of liquid (they will be 'gritty')
3. Remove the porcini mushrooms from the liquid, chop and set aside
4. Crumble 1 cube/ spoonful of stock into the remaining liquid, add salt.
5. Soften onions and garlic in oil
6. Add in the chopped porcini mushrooms adn chooped fresh mushrooms and fry for 5 minutes
7. With the heat on high, add in the risotto rice and cook for 1 minute
8. Add a generous splash of white wine
9. Turning back to a medium heat, begin adding the porcini stock a few ladlefuls at a time.
10. Cook for around 30 minutes, stirring continuously. Each time the rice begins to stick add another ladleful of stock.
11. Check rice is fully cooked before turning off heat. Add more water if required.
12. Finished rissotto should be creamy. Garnish and serve :)
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