John Lewis JLFSMW001 Instruction Manual page 63

Soups and starters
Wild mushroom and basil
risotto
Ingredients
40 g (1 oz) dried Cep mushrooms
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50 g (2 oz) butter
1 clove garlic, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250 g (9 oz) Arborio rice
300 ml ( pt) hot vegetable stock
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12 basil leaves, torn
Parmesan cheese shavings to garnish
Serves 6
Dish: 3 litre (6 pt) casserole dish
1. Soak mushrooms in 300 ml (
water.
2. Place the butter, garlic and onion in a
large bowl, cover with cling film and
cook on high power for 3 mins, or until
softened. Season with freshly ground
black pepper.
3. Stir the rice into the butter mixture and
add the hot stock and soaking liquid
from the mushrooms. Cover and cook
for a further 5 mins on high power.
4. Stir the mushrooms into the rice mix-
ture. Cover and cook for a further 5
mins. on high power.
5. Stir and add the basil. Continue to cook
for the final 5 mins. on high power. Leave
to stand for approx. 10 mins and then
stir with a fork.
Serving suggestion:
Place the cooked risotto in greased
dariole moulds, press in firmly. Then turn
out and serve garnished with shavings of
Parmesan cheese.
60
pt) warm
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