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Porcini mushroom risotto

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Origin of dish:  Italy
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 40 minutes
 
Ingredients (serves 4):


Method:

Peel and wipe musrooms with kitchen paper.
Slice.
Wash and peel carrot, peel and slice onion.
Saute onion and carrot for 5 minutes in a pan.
Add mushrooms and cook for a further 15 minutes.
Make stock in 750ml boiling water.
Add rice to pan, mix well.
Pour in about half the stock, mix well, cover and leave to cook over a low heat.
Add rest of stock little by little as it is absorbed by rice, stirring regularly for 20 minutes.
Season.
Sprinkle with parmesan and serve in bowls.
Advice: Recommended Wine: Macon

User comments

 
another free recipe every day






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