Risotto Of Wild Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Risotto made with wild mushrooms. This is a favorite of my family. Ingredients:
750ml vegetable stock |
3tbsp olive oil |
2 large shallots, finely diced |
200g rice |
1tsp coriander seeds, ground |
2tbsp parmesan, grated |
1tsp chopped chives |
2tbsp creme fraiche |
100g chestnut mushrooms, sliced |
100g oyster mushrooms, sliced |
Directions:
1. Bring the stock to the boil and simmer on a low heat.
2. heat 1 tbsp olive oil, add shallots and cook until softened but not coloured, cook for two mins more after this point.
3. stir in the rice and cook for 2 mins.
4. add the stock and ground corriander gradually and cook until the liquid has been absorbed.
5. add more stock waiting until it has been absorbed before adding more.
6. continue this process until the rice is soft.
7. heat remaining oil and add sliced mushrooms, cook until softened.
8. add mushrooms and creme fraiche to rice and stir in.
9. scatter permesan and chives to serve.
|
|