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Ingredients
| 1 1/2 cups Arborio rice | 1 jar dried Sabarot porcini mushrooms | 2 tbsp extra virgin olive oil | 1/2 cup parmesan cheese, grated |
| 3 cups Gourmet Essentials chicken stock, kept warm on low heat | 1 small red onion, finely chopped | 2 garlic cloves, finely chopped | 6 tbsp butter |
| 3 tbsp parsley, chopped | Freshly grated black pepper | Maldon sea salt |
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Method:-
- Soak the mushrooms in hot water for 20 min. or until soft. Drain and reserve the water. Be sure to separate the reserved liquid from the sediment.
- Heat the olive oil and 3 tbsp butter in a large heavy based saucepan, add the onion and garlic and sauté over low heat until soft.
- Add the rice and cook it, stirring constantly for 3 min. until it becomes translucent.
- Add half a cup of the mushroom water and stir until it has been absorbed by the rice, then add another cup and repeat method.
- Slowly ladle in the chicken stock, allowing each ladle to be absorbed before adding more and stirring regularly.
- With the last two ladles, add mushrooms, grated parmesan, chopped parsley, 3 tbsp butter and season with sea salt & black pepper.
- Serve immediately while hot and garnish with fresh parsley, parmesan & black pepper.
