Wild mushroom and Parmesan risotto
Serves 4–6
Ingredients:
1 onion, finely chopped
25 g (1 oz) butter
Juice and peel of
1
/
2
a lemon
350 g (12 oz) Arborio (risotto)
rice
4 tbsp dry white wine
570 ml (1 pt) vegetable stock
Salt and pepper
225 g (8 oz) wild mushrooms,
sliced
110 g (4 oz) freshly grated
Parmesan
Method:
1. Place the onion and butter into a solid
container. Cover with foil and cook at 120°C
for 4 minutes or 100°C for 8 minutes.
Meanwhile, pare the skin from the lemon
half and squeeze the juice.
2. Add the rice, wine, stock, lemon peel and
2 tbsp lemon juice to the onions. Cover and
cook at 120°C for 10 minutes or 100°C for 20
minutes.
3. Stir well, add the wild mushrooms and cook
for a further 10 minutes at 120°C or 20
minutes at 100°C, or until the rice is tender
and the liquid has been absorbed.
4. Remove the lemon peel. To serve, sprinkle
with Parmesan cheese.
Tip
If using dried wild mushrooms, cover
with boiling water and steam at 65°C
for the time stated on the packaging
before using them.
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