This colourful risotto makes an excellent dinner healthy main part course if salad – and is easy to make a vegetarian version, too…
1 l/1 ¾ pints vegetable broth (can be more)
10 ml/2 teaspoons of olive oil
1 onion, chopped
Rice arborio 375 g / 12 oz
150 ml / 5 fl oz dry white wine
(g) 15/1/2 oz dried cep mushrooms
1/2 ounces of butter (or margarine vegan, if making vegetarian recipe)
225 g/8 oz mixed mushrooms in slices
100 g/4 oz wild rice, cooked
50 oz of wild Camargue red, cooked rice g/2
(optional – omit vegetarian recipe) vegetarian 50 g/2 oz pecorino cheese
Salt and pepper to taste
1. The stock to boil in a large pot and keep it cooked.
2. Meanwhile, heat the oil in another large pot and Brown the onion until soft and just beginning to color. Add the arborio rice and cook for 2 minutes, stirring all the time.
3. Pour the wine and cook for 5 minutes. Begin to add the material using a large bucket. Cook gently, stirring regularly and make sure that all material has been absorbed before adding the next full bucket. This should take about 25-30 minutes.
4. While the rice is cooking, cover the ceps with boiling water and stop for about 15-20 minutes. Drain, reserving liquid dip and snacks. Heat the margarine in a pan butter/vegan and quickly Cook sliced mushrooms for 5 minutes. Add all the mushrooms along with the two types of wild rice cooked and reserved soaking liquid. Add a little more action if needed and heat through Fund.
5 Remove from heat and if used, shakes the pecorino cheese. Season to taste and serve immediately.
Board of Governors: the liquid from soaking dried mushrooms is tasty. It is a good idea to sneak through thin muslin before adding it to a plate that can have a gritty residue of mushrooms.