It’s fall. Temperatures haven’t dropped much yet and I’m getting impatient! I’m reallllyyyyy looking forward to all those favourite winter dishes, so just to mark the ‘change of season’ we had this classic, creamy Italian rice dish which is ideal for vegetarians too.
Risotto can be time-consuming, but this is an easier version made in the oven instead. This is where I got my inspiration from. It has a rich, creamy texture and is absolutely filling. Just the perfect comforting dish for those chilly winter nights.
(Yeah…this risotto didn’t fail to impress….can’t say that about the weather though !)
(Yeah…this risotto didn’t fail to impress….can’t say that about the weather though !)
This one here makes four servings:
10g dried porcini mushrooms
50g butter
1 onion, chopped
2 cloves of garlic, crushed
8 medium sized chestnut mushrooms, sliced
300g Arborio rice
1 glass of white wine
300ml vegetable stock
80g freshly grated parmesan cheese
Dash of cream
Salt & pepper
Parsley, chopped
Casserole dish with lid
Boil 300ml of water and soak your dried mushrooms. Let them soak for about an hour and then strain with a sieve. Keep the excess liquid aside for later.
