Description
A delightfully tasteful mushroom risotto, perfect for any occasion!
Ingredients
1 Tbsp (15 ml) butter
1 small onion, finely chopped
2 cloves garlic, crushed
15 g dried exotic mushrooms soaked in 1 C (250 ml) boiling water for 15 minutes
about 200 g brown mushrooms, chopped
½ C (125 ml) dry white wine
1 C (250 ml) orzo pasta
1 C (250 ml) vegetable stock
½ C (125 ml) sour cream
½ C (125 ml) finely grated Parmesan cheese, plus extra for garnishing
A handful of chopped chives, for garnishing
Instructions
Melt the butter in a large saucepan and sauté the onion and garlic until soft and fragrant. Drain the soaked mushrooms (reserve the liquid). Add the drained mushrooms and brown mushrooms to the onion and garlic and sauté for 5 minutes or until browned and softened. Add the wine and simmer until reduced, then add the pasta and stir for a minute. Pour in the stock and the mushroom-infused liquid and simmer for about 8 minutes. The ‘orzotto’ should be thick and velvety (the pasta should be cooked and the liquid absorbed). Now add the sour cream and Parmesan, and heat through. Garnish with chopped chives and grated Parmesan.
Serve immediately.
