Possum’s Recipe Book

Risotto with Mushrooms

Serves 4-6

400g Arborio rice
300g mushrooms (Porcini if you can get them) - cubed
Olive oil
Handful Parsley - chop
1 small onion
1tsp garlic oil (see below)
Garlic
Sea salt
Black pepper
120ml white wine (½ cup)
1 litre (1 cup) vegetable stock
 
Method
 
Heat the oil in a fry pan and add 1tsp of garlic oil.
Add mushrooms, parsley, salt and pepper and fry on a high flame
for about 10mins, stirring occasionally.
In a separate pan brown onion and garlic with olive oil.
Add rice and slightly brown while stirring.
Add wine and bring to boil stirring all the time.
Add the mushrooms and ½ litre of stock
Cover and cook on low heat for about 15 minutes stirring occasionally.
Until cooked.
Remove the pan from the stove and mix in 2tsp of butter and serve.
 
(Inspired by Italian cookery course at Casa Ombuto)
 
Garlic Oil
1 whole garlic bulb – peeled & minced
Olive oil
 
Method
Put Minced garlic in a glass bowl and add enough olive oi to cover.
It is ready to use.
When needed give it a stir and take a teaspoon full of oil at a time.