Risotto with Porcini Mushrooms

Serves: 4  Cooking time (approx.): 22 minutes Style: Italian Vegetarian 2  tablespoon(s) olive oil 2  teaspoon(s) finely chopped or grated garlic 2  onion(s) finely chopped 1  cup(s) dry porcini mushrooms 2  cup(s) uncooked arborio rice ½  teaspoon(s) saffron strands 4  cups vegetable stock ½  cup(s) white wine 1  cup(s) grated parmesan cheese ½  tablespoon(s) chopped fresh thyme salt, and freshly ground black pepper to taste grated parmesan cheese to garnish Soak the dry porcini mushrooms in warm water for 5 minutes. Heat the olive oil in a pan and fry the garlic and onions for about 4  minutes or till softened. Add the drained porcini mushrooms and fry for about 3  minutes or till just beginning to brown. Mix in the rice and saffron. Stir till well coated with oil. Mix together the stock and white wine. Add a ladleful to the pan. Once it has been absorbed, add another ladleful and repeat the same procedure till all of the stock is used up. This process would take about 15  minutes or cook till all the stock is absorbed and the rice is done. Mix in the parmesan cheese and fresh thyme. Season with salt and freshly ground pepper. TIPS: Arborio or carnaroli rice varieties are best suited for making risottos. A mix of wild and cultivated mushrooms like oyster or button mushrooms can be used. Serve piping hot topped with: grated parmesan cheese

 
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