Quick and easy to make, this treat can accompany a range of dishes

Cooking Time: 40 Minutes
Serves: 4
Difficulty Rating: Easy

Porcini Mushrooms

Ingredients

• Risotto Rice (Portion size and cooking time as recommended on the packet)
• Chicken or vegetable stock (follow the instructions on the rice regarding quantity)
• Re-hydrated Porcini mushrooms (or wild mushrooms, or even a mixture as a compromise!?), save the ‘liquor’ to add to the stock. Follow the instructions on the packet regarding the time taken to re-hydrate them. (approx. 15 minutes in lukewarm water)
• Two or three sun dried tomatoes roughly chopped and soaked in extra virgin olive oil
• Cloves of garlic to taste
• One onion, finely chopped
• Olive oil

Note: You could use barley rather than rice for a low-GI version. This recipe is just the basics of a very versatile dish; you can add anything from cooked meats to fish and almost any vegetable or salad item.

Method

1. Heat the olive oil in a large flat frying pan
2. Finely chop or grate the garlic and slightly brown it with the onion
3. Add the rice and continue stirring until it has changed from white to pale brown
4. Add a little of the stock at a time, ensuring the rice absorbs it all before adding more
5. Continue to cook the rice on a low heat until almost done; then add the mushrooms and the tomatoes
6. Cook the rice to taste, some like it slightly al dente, with a little crunch, or if you prefer; wait until it becomes very soft and takes on a rice pudding type texture.

Notes: The best way to cook the risotto is to follow the instructions on the side of the packet as brands vary in terms of cooking time and the liquid required to cook it in. Porcini mushrooms really compliment this dish and the liquor left after they have been re-hydrated adds a meaty flavour to the stock. It’s an easy dish to add flavour to without adding additional calories as it can be livened up with most vegetables.