Dinner ideas

Really good mushroom risotto

The earthy taste of four different types of mushrooms brings this risotto alive. A perfect vegetarian meal on its own or served with salad or green vegetables.
Really good mushroom risottoAustralian Women's Weekly



1.Place water and dried porcini mushrooms in a bowl; stand for 15 minutes. Strain over a jug; reserve liquid.
2.Melt 30g of the butter in a large, heavy-based pan; cook mushrooms until softened and browned. Add garlic, cook, stirring, until fragrant, but not browned. Remove from pan.
3.Add porcini mushrooms and the reserved liquid to the chicken stock; cover to keep warm.
4.Melt 50g of the butter in the same heavy-based pan; add onion, cook, stirring, until soft, but not coloured. Increase heat, add rice, stir to coat well with butter. Add wine, simmer, uncovered, until all the liquid has evaporated.
5.Add stock, 1/2 cup (125ml) at a time, stirring between each addition until all liquid has been absorbed. (This step should take about 20 minutes.)
6.Stir in mushrooms, parmesan and remaining 20g butter. Season to taste with salt and pepper and stir until hot.
7.Serve immediately, topped with extra parmesan and black pepper, if desired.

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