trinity_bleu
Full Member
Serves 4
25g dried mushrooms
400ml boiling water
1 onion
6 rashers bacon (optional)
2 cloves garlic
350g risotto rice
875ml chicken stock or 700ml stock + 175ml white wine
50g parmesan
Cover mushrooms in boiling water and soak for 10 minutes.
Fry onions, garlic, bacon until soft (I also add peas, spinach, leftover cooked chicken, anything else lying around!).
Drain mushrooms over the pan (so the mushroom water goes in), chop mushrooms up and add them with rice and stock. Stir, cover, bung in oven (preheated to 180).
Leave for 20 mins, stirring only if you must! Add grated parmesan, stir, serve.
Stodgetastic.
25g dried mushrooms
400ml boiling water
1 onion
6 rashers bacon (optional)
2 cloves garlic
350g risotto rice
875ml chicken stock or 700ml stock + 175ml white wine
50g parmesan
Cover mushrooms in boiling water and soak for 10 minutes.
Fry onions, garlic, bacon until soft (I also add peas, spinach, leftover cooked chicken, anything else lying around!).
Drain mushrooms over the pan (so the mushroom water goes in), chop mushrooms up and add them with rice and stock. Stir, cover, bung in oven (preheated to 180).
Leave for 20 mins, stirring only if you must! Add grated parmesan, stir, serve.
Stodgetastic.