Porcini Mushroom and Sundried Tomato Risotto

 

INGREDIENTS:

  • 200g Arborio Rice

  • 20g dried Porcini mushrooms

  • 50g butter

  • 10g garlic paste

  • 60g Sundried tomatoes

  • 25g Parmesan cheese

  • 1tbsp Olive oil

  • 1 cup Veg or Chicken stock

  • 1 cup saved Porcini mushroom water

  • 1 ½ cup water

  • 1 tsp Sherry vinegar

 

METHOD:

  1. Soak the porcini mushrooms in a small mixing bowl with 1 cup of boiling water and let hydrate for couple of minutes.

  2. In a medium sized pot on medium high heat, drizzle in 1tbsp of olive oil. Add the garlic and arborio rice, stir for 1min. Slice and add in the sundried tomatoes and the porcini mushroom, making sure to conserve the porcini mushroom water for later. Stir well for another minute.

  3. Add the stock and the porcini water stirring frequently. Bring to the boil and let simmer until liquid is nearly absorbed. Add more water and keep cooking until arborio is cooked or al dente.

  4. Add the butter and the cheese, check seasoning and finish with a splash of sherry vinegar and fresh parmesan or pecorino. Serve up & enjoy!

 

Prep: 25min

Serves: 4