Risotto con Funghi Veg
HT ACC Italian 45mins
4 Hot Vegetarian
Accompaniment Gluten Wheat Free Eggless Italy Europe
tbsp Olive Oil
teasp Ground Saffron
24 fl.oz. Fresh Hot Stock (approx)
tbsp Freshly Grated Parmesan
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
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
Dissolve the saffron in 275ml/10fl.oz. of the hot stock and reserve.
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
Add another third of the stock and cook as above.
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
Turn the rice mixture into a buttered casserole dish, cover and cook in
oven for 20 minutes. Serve immediately with extra parmesan.
Pasta, Pulses, Grains, Rice Recipes
| Vegetarian Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.