Risotto With Mushrooms and Parmesan

1. 1

   Heat the oil in a large saucepan, add the shallots and garlic and cook gently for 5 mins.,stirring.

2. 2

   Drain the porcini, reserving their liquids and chop roughly.

3. 3

   Set aside.

4. 4

   Add the brown rice to the shallot mixture and stir to coat the grains in the oil.

5. 5

   Stir the stock and the porcini liquid into the rice mixture.

6. 6

   Bring to a boil, reduce heat and simmer uncovered for about 20 mins or until most of the liquid is absorbed, stirring frequently.

7. 7

   Add the porcini and fresh mushrooms, stir and cook for another 15 minutes, until the rice is tender and the liquid absorbed, stirring frequently.

8. 8

   Season with salt and pepper to taste, stir in chopped parsley and grated Parmesan and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.