2 tbsp olive oil
1 red onion, finely chopped
1 clove garlic, finely chopped
250 g pack carnaroli short grain rice
40 g pack porcini mushrooms, rehydrated
150 ml sherry/marsala
1 vegetable stock cube, made up with 600 ml water
2 tbsp fresh parsley, finely chopped
2 tbsp fresh basil, finely chopped
25 g fresh parmesan shavings (optional)
1 red onion, finely chopped
1 clove garlic, finely chopped
250 g pack carnaroli short grain rice
40 g pack porcini mushrooms, rehydrated
150 ml sherry/marsala
1 vegetable stock cube, made up with 600 ml water
2 tbsp fresh parsley, finely chopped
2 tbsp fresh basil, finely chopped
25 g fresh parmesan shavings (optional)
method
1. Heat the oil, then add the onion and garlic, cook until softened.
2. Add the rice and cook for 1 minute.
3. Pour in the mushrooms and cook for a further minute.
4. Add the sherry/marsala and cook for 5 minutes.
5. Add the vegetable stock and cook for 30 minutes without the lid on or until most of the liquid is absorbed.
6. Gently stir in half of the fresh parsley and all of the fresh basil.
7. Sprinkle over the remaining parsley and top with the parmesan shavings, if using.
2. Add the rice and cook for 1 minute.
3. Pour in the mushrooms and cook for a further minute.
4. Add the sherry/marsala and cook for 5 minutes.
5. Add the vegetable stock and cook for 30 minutes without the lid on or until most of the liquid is absorbed.
6. Gently stir in half of the fresh parsley and all of the fresh basil.
7. Sprinkle over the remaining parsley and top with the parmesan shavings, if using.
serving amount
serves: 4
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