Wild Mushroom and Black Olive Risotto
recipe
Wild Mushroom and Black Olive Risotto
No comments
A delicious rich recipe for vegetarians
Ingredients
- 25g dried porcini mushrooms
- 3 TBSP olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 225g chestnut mushrooms, chopped
- 250g risotto rice
- 75ml dry vermouth or dry white wine
- 450ml vegetable stock
- 2 TBSP black olives, pitted and roughly chopped
- sea salt and black pepper
- 2 TBSP black olive paste (tapenade)
- freshly chopped chives, to garnish
Preparation:
25
Cook Time:
30
Total Time:
55min
Directions
More recipes like this
- Cover the porcini with boiling water and leave to soak for 10 minutes. Drain through a fine sieve or kitchen paper and reserve the liquid, place with the stock in a saucepan and heat just to boiling.
- Heat the oil in a large frying or heavy-based saucepan and fry the onion and celery until soft. Add the chestnut mushrooms and fry for 5 minutes, then stir in the rice until it is coated with the oil, about 5 minutes.
- Add the vermouth or white wine, stir and simmer until most has evaporated off. Begin adding the hot stock, one ladle at a time, stirring continuously with a wooden spoon and cooking over a medium heat. The rice will soften and absorb the stock as it cooks, about 30-40 minutes in total.
Source: Terry Farris
Find more recipes
Comments