Italian Rice Recipes - Wild Mushroom Risotto (Risotto di Funghi Selvatici) Recipe

Ingredients

• 6 halves sun-dried tomatoes

• 15 ml/1 tbsp olive oil

• 1 large onion, finely chopped

• 1 garlic clove, crushed

• 450 g/1lb wild mushrooms, sliced

• 350 g/12 oz/1 1/2 cups risotto rice

• 750 ml/3 cups chicken stock

• 8 tomatoes, skinned, seeded and cut in chunks

• Salt and freshly ground black pepper

• 30 ml/2 tbsp grated Parmesan cheese

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Method:

1. Soak the sun-dried tomatoes in 250 ml/8 fl oz/1 cup hot water for 10 minutes.

2. Strain, reserving the soaking liquid and chop the tomatoes.

3. Heat the oil in a large pan and fry (sauté) the onion and garlic for 2 minutes.

4. Add the mushrooms and cook for 3 minutes. Stir in the rice and cook until the oil has been absorbed into the rice.

5. Pour in the stock and soaking liquid. Add the two types of tomatoes.

6. Stir and simmer gently for 25 minutes until the rice is just cooked. Season with the salt and pepper.

7. Serve with the Parmesan cheese sprinkled over.