My ultimate mushroom risotto
from Lyndey Milan The Best Collection

Serves 3
Preparation time 5 minutes
Cooking time 20 minutes + 5 minutes standing

1 cup aborio rice
3 cups water
10-20g dried porcini mushrooms, crumbled coarsely
1 tablespoon olive oil
1-1 1/2 teaspoons good quality stock powder
1 tablespoon olive oil (extra) or butter
Parmesan cheese, freshly grated, to serve

Simply place everything except the Parmesan and extra oil or butter in a very large microwave-safe container with a firmly fitting lid. Cook on HIGH for 20 minutes. Remove from the microwave and stir, there should still be some liquid left. Allow to stand for 5 minutes or so to complete the cooking and absorb the liquid. Add another good slosh of olive oil (or butter to be more traditional), mix through and serve with freshly grated Parmesan cheese.

Wine: the funky flavours of the porcini are miraculous with pinot noir.

return to recipe index