Another rice recipe. This time we serve it with dried mushrooms - any you like. You can also use any fresh muchroom if you have. Serve hot and with parmesan topping. No meat included so perfect for vegetarians as well. I love it!!!
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
- 0.5 l vegetable broth (stock)
- 100 g of any kind dried or fresh mushrooms
- 3-4 Tbsp olive oil
- 3 Tbsp butter
- 3-4 garlic cloves - finely chopped
- 1-2 big onions finely chopped
- 350 g cooked rice
- 250 ml dry white wine
- 90 g freshly grated parmesan cheese
- sea salt (only if needed) and freshly ground white pepper
- red pepper - finely chopped
- 250 green peas
- 5-6 radish - sliced
- 1/2 cup finely hashed parsley
- fresh basil leaves to decorate
- 1/2 tsp dried chilli
Method:
1. Fry the onion and garlic on olive oil mixed with butter for 5 minutes until softened. Season with salt and pepper for taste. Add dried mushrooms. Do not soak mushrooms in water, use dried ones because that way you will get an incredible mushroom aroma in your risotto. Fry all together for another 3-5 minutes.
2. Add green peas, red pepper, vegetable broth, sea salt, freshly ground pepper, chilli and radish. Cook for 5 minutes.
3. Add cooked rice and wine. Keep stirring until the rice mixes well with the mushrooms and vegetables. Should take about 10 minutes.
4. Add freshly hashed parsley to the rice and season with parmesan cheese. Keep stirring until wine is absorbed by rice.
5. Season almost ready rice with white pepper. Remember to check the taste before adding any salt. Leave it for 5 minutes to settle.
6. Serve topped with freshly grated parmesan and fresh basil leaves.
ENJOY!!!
