Mushroom Risotto
Ingredients
- Chestnut mushrooms: 125g, sliced
- Dried mushrooms: handful (Porcini, shiitake, wild, etc)
- Arborio rice: 0.50 cup
- White wine: A decent slosh
- Black pepper
- Stock cube: 0.50
- Water: 350ml, boiling (Might need to add more)
- Stilton: 50g
- Butter: knob
Method
- Dissolve the stock cube in the boiling water and add the dried mushrooms, wine and black pepper.
- Melt the butter in a wide pan and cook the mushrooms over a medium heat. Set aside.
- Meanwhile add the arborio rice to a second pan and gradually stir in the stock, mixing often and not adding more until the previous lot of water has been absorbed.
- When the rice is tender, add it to the mushroom pan and mix thoroughly.
- Mix in the stilton and allow it to melt through the risotto.