Mushroom And Black Olive Risotto
Serves 4
Ingredients:
- 25g dried porcini mushrooms
- 3 tablespoons olive oil
- 1 onion, chopped
- 225g large open mushrooms, chopped
- 1 ½ cup Arborio rice
- 450mL vegetable stock
- 2 tablespoons black olives, pitted and roughly chopped
- Salt and pepper
- 2 tablespoons black olive paste
- Fresh Parmesan to serve
Method:
1. Cover the porcini with 200mL boiling water, then leave to soak for 20 minutes. Drain, reserving the water, and set aside. Heat the oil in a large heavy-based saucepan, add the onion and fresh mushrooms and fry for 4-5 minutes. Add the rice and stir to coat with oil. Fry for 1-2 minutes.
2. Add the porcini and the reserved liquid to the rice with 225mL of the vegetable stock and the olives. Simmer, covered but stirring occasionally, for 10 minutes or until the liquid has been absorbed.
3. Stir in 100mL of the stock and cook for 5 minutes, covered, until absorbed. Add the rest of the stock, the seasoning and the olive paste and cook for 5 minutes, uncovered, stirring constantly. Remove from the heat and leave to rest, covered, for 5 minutes. Shave over the Parmesan, using a vegetable peeler, then serve.
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