Vegetables+-+mushroom


 * Mushroom Risotto **
 * Smart Food for Busy People, Annabel Langbein, page 51**

50g dried porcini mushrooms or dried Chinese mushrooms 1/2 cup port or red wine to soak 50g butter 1 onion, finely diced 2 teaspoons crushed garlic 400g field mushrooms, thinly sliced white pepper about 2 Tblspns extra virgin olive oil 2 1/2 cups Vialone Nano or other short grain Italian rice e.g. Arborio 1 glass dry white wine about 5 cups boiling beef, chicken or venison stock 2 Tablespns butter 1/2 cup grated parmesan cheese 2 Tablespns chopped parsley
 * Ingredients**

Soak the porcini in the port for about 1 hour. Strain, reserving the liquid and slice finely. In a pan, melt the butter and cook the onion and garlic until soft. Add the mushrooms and pepper, and cook until dry. Reserve. In a heavy-bottomed pan, heat the olive oil and toast the rice for 2 - 3 minutes until coated and warmed through. Add the wine, boiling stock, cooked mushrooms, soaked mushrooms and their liquid and cover. Lower the heat and simmer for approximately 20 minutes, stirring occasionally. Before serving, add the parmesan cheese and parsley and stir gently. Serves 4 - 5. <><><><><><>