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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
Ingredients: 6-8 Dried Mushrooms 50g/2oz Butter 1 tbsp Olive Oil ½ teasp Ground Saffron 720ml/ 24 fl.oz. Fresh Hot Stock (approx) 225g/8oz Risotto Rice Salt and Pepper 1 tbsp Freshly Grated Parmesan
Instructions
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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