500g Mixed Mushrooms
30g Dried Cep or Porcini Mushrooms
300ml Boiling Water
1 Onion (finely chopped)
4 Cloves Garlic (finely chopped)
1.2l Vegetable Stock (you should be able to make your own now!)
250g Rice (long grain or risotto)
Parmesan (grated with a cheese grate or sliced with a knife)
A Good Knob of Butter
A Splash of Oil
Handful of Parsley (chopped)
A Little Extra Bonus Topping
4 Cloves Garlic
500g Spinach or 200g Lettuce Leaves (mixed leaves gives even more flavour) (shredded)
Another Good Splash of Oil
Equipment
1 SHARP Knife
1 Chopping Board
1 Medium Pan/Bowl
1 Large Frying Pan/Wok
1 Medium Frying Pan
The Good Bit
- In your bowl pour the boiling water and place in the dried mushrooms, in the frying pan add a splash of oil and cook the onion and garlic until the onion is soft then add the rice and stir in for about a minute.
- Pour in all the stock next and keep over a fairly high heat, drain the dried mushrooms and add them to the frying pan.
- In the other frying pan, add another splash of oil and a knob of butter (as much as you would put on a slice of toast), melt the butter then add the mushrooms and cook for 4 minutes.
- Add the mushrooms to the risotto once all the liquid has almost been absorbed and chuck in the parsley, add 2 knobs of butter and stir in well (at this stage you can for added flavour grate in a little of the parmesan)
- Serve topped with a couple of slices of grated parmesan, if you want the bonus bit, in the smaller frying pan add another splash of oil, cook the garlic for 1 minute, chuck in the greens and cook until wilted, stirring to cover with the garlicky oil. Serve on top of the risotto then top with the grated slices of parmesan.
