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ProductsRisotto
Ingredients
| Dried cep mushrooms | 40g/ 1 1/2 oz |
| Butter | 50g/ 2oz |
| Clove garlic, finely chopped | 1 pc |
| Small onion, finely chopped | 1 pc |
| Black pepper (freshly ground) | pinch |
| Arborio rice | 250g/ 9oz |
| Hot vegetable stock | 300 ml/ 1/2 pt |
| Basil leaves, torn | 12 pcs |
Directions
- Soak the mushrooms in 300 ml (1/2 pt) of warm water.
- Chop the onion.
- Then place the butter, garlic and onion into a large bowl, and cover it with cling film.
- Cook at 1000 W for 2 minutes, or until softened.
- Season with freshly ground black pepper. Stir the butter mixture into the rice.
- Add the hot stock and soaking liquid from the mushrooms. Cover the pot.
- Cook for 5 minutes at 1000 W.
- Stir the mushrooms into the rice mixture. Cover the pot. Cook for 5 more minutes at 1000 W.
- Stir the rice, then add the basil. Continue to cook for a final 5 minutes at 1000 W.
- Allow to stand for about 10 minutes. And then stir.
Video
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