Porcini risotto
12
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This risotto is packed with porcini and button mushrooms and flavoured with fresh sage and garlic to give it extra depth
Ingredients
Dried mushrooms
¼ cup(s), (porcini), (10g)
Chicken stock
2 cup(s), (500ml)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh sage
20 g, (3 leaves)
Arborio rice
1½ cup(s), (300g)
Sweet-style white wine
¼ cup(s), (60ml)
Oil spray
1 x 3 second spray(s)
Mushrooms
150 g, thinly sliced
Grated parmesan cheese
⅓ cup(s), (25g)
Instructions
1
Place porcini in a medium heatproof bowl. Pour over 1 cup (250ml) boiling water and stand for 10 minutes. Place undrained porcini mixture, stock and 2 cups (500ml) water in a medium saucepan and bring to the boil. Reduce heat to low and simmer, covered.
2
Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and sage and cook, stirring, for 30 seconds or until fragrant. Add rice, stirring to combine. Add white wine and bring to the boil. Reduce heat to low and cook, stirring, for 2 minutes or until absorbed. Add porcini mixture, one ladle at a time, and cook, stirring constantly, until absorbed. Continue adding porcini mixture, stirring constantly, for 30 minutes or until rice is cooked al dente.
3
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add mushrooms and cook, stirring, for 3 minutes or until just browned and tender. Stir mushrooms and a quarter of the parmesan cheese into risotto. Sprinkle with remaining parmesan and serve immediately.
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