Mushroom Risotto

Name: Mushroom Risotto
Yield: Serves 4–6
Ingredients: 100 g (3½ oz) butter; 20 g (¾ oz) dried porcini mushrooms; 440 g (15½ oz/2 cups) risotto rice; 1 onion, finely chopped; 150 g (5½ oz/1½ cups) grated parmesan cheese; 650 g (1 lb 7 oz) small cap or Swiss brown mushrooms, stems trimmed, sliced; 1 litre (35 fl oz/4 cups) chicken or vegetable stock; 3 garlic cloves, crushed; 2 tablespoons olive oil; 80 ml (2½ fl oz/⅓ cup) dry white vermouth or wine

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

20 g (¾ oz) dried porcini mushrooms
1 litre (35

Main course
Side dish
Gluten-free
Vegetarian

Method

Soak the porcini in 500 ml (17 fl oz/2 cups) hot water for 30 minutes.