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Risotto con Funghi     Veg    HT   ACC   Italian  45mins


Serves 4     Hot  Vegetarian  Vegetables  Grains    Accompaniment   Gluten Wheat Free  Eggless   Italy  Europe



6-8 Dried Mushrooms

50g/2oz Butter

1 tbsp Olive Oil

˝  teasp Ground Saffron

720ml/ 24 fl.oz. Fresh Hot Stock (approx)

225g/8oz Risotto Rice

Salt and Pepper

1 tbsp Freshly Grated Parmesan




1. Place the dried mushrooms in a bowl, pour over hot water to cover generously. Leave to soak for about 4 hours. Drain the soaked mushrooms, cut into slices and set aside.


2. Heat the oven to 180C, 350F, Gas mark 4. Melt the butter and olive oil in a large saucepan over a low heat. Add the chopped onion and cook gently until soft and transparent.


3. Dissolve the saffron in 275ml/10fl.oz. of the hot stock and reserve.


4. Add the rice to the softened onions, increase the heat to medium and cook for 1-2 minutes, stirring constantly. Then stir in one third of the saffron-flavoured stock and cook, stirring, until the stock has been absorbed. 


5.  Add another third of the stock and cook as above.


6. Add the last third of the stock and cook for 5 minutes, stirring then add the sliced mushrooms and carefully fold into the almost cooked rice. Add 1 tablespoon of the parmesan cheese, mix well, taste and correct the seasoning.


7. Turn the rice mixture into a buttered casserole dish, cover and cook in the oven for 20 minutes. Serve immediately with extra parmesan.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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