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Risotto with Caesar’s Mushrooms
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2005
When we were taking the photographs for this book, I had to buy a whole box of fresh Caesar’s mushrooms from Italy, because unfortunately they don’t grow in Britain. It was lunchtime, and the recipe I created there and then for our break was stunning!
Ingredients
200 g 1.5 litres
Method
Clean and trim the mushrooms, then cut them into small chunks. Have the stock at a steady simmer next to where you will cook the risotto.
Fry the onion in half of the butter until soft, then add the rice and stir to coat the grains with fat. Now add a ladleful of the hot stock and stir until it is absorbed. Continue in this way, stirring continuously, until all the stock has been added