Walnut and mushroom risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil or 25g; (1oz) butter , about |
| 1 | Onion; finely chopped | |
| 250 | grams | Large flat mushrooms; chopped (8oz) |
| 75 | grams | Chopped walnuts; (3oz) |
| 6 | Cloves | |
| ¼ | teaspoon | Grated nutmeg |
| 90 | millilitres | White wine; (3floz) |
| 400 | grams | Cooked rice; (13oz) |
| 1 | tablespoon | Double cream |
| Salt | ||
| Chopped fresh parsley; to garnish | ||
Directions
1. Heat the olive oil or butter in a large saucepan, add the onion and fry gently for 5-10 minutes or until it begins to brown.
2. Add the mushrooms, walnuts and spices and cook for 5 minutes, or until the mushrooms have softened, adding a little more oil or butter, if necessary.
3. Add the wine, season with salt and simmer for a further 2 minutes or until the mushrooms are tender. 4. Stir in the rice and cream and heat through gently, stirring constantly.
Remove the cloves, if wished, and serve hot, garnished with chopped parsley.
Converted by MC_Buster.
NOTES : At one time, this dark spicy risotto was considered an aphrodisiac ! Use large flat mushrooms (the darker the gills the better) as they have plenty of flavour.
Converted by MM_Buster v2.0l.
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