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Risotto with mushroom sauce

ingredients

serves 4
25 g (1 oz) cutter or margarine
350 g (12 oz) risotto rice
1 onion, grated
200 ml (7 fl oz) dry white wine
750 ml (1 1/4 pint) vegetable stock
100 g (4 oz)ham, chopped
50 g (2 oz) Parmesan cheese, grated
salt and pepper

sauce:

25 g (1 oz) butter
1 clove garlic, crushed
100 g (4 oz) chestnut OR button mushrooms, chopped
25 g (1 oz) plain Flour
300 ml (1/2 pint) vegetable stock
3 tbsp double cream
salt and pepper
2 tbsp chopped fresh parsley

method

1. Melt the butter or margarine in a large saucepan, add rice and onion and cook for 2 mins, stirring continuously.

2. Add wine and simmer gently until absorbed. Add 150 ml (1/4 pt) stock and simmer until absorbed. Continue simmering and adding stock in this way, 150 ml 1/4 pt) at a time, until all stock is used. Stir mixture occasionally. Cooking time is around 25 mins, until thick and creamy. Add ham, cheese and seasoning.

3. Meanwhile, melt butter for sauce, add garlic and mushrooms and cook for 3 - 4 mins.

4. Stir in flour, remove from heat and gradually blend in stock. Bring to boil, stirring continuously until
thickened.

5. Add seasoning, cream and parsley. Serve risotto topped with mushroom sauce.

Chestnut mushrooms are similar to button mushrooms, with a darker colour and richer flavour.

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