A classic dish, well worth a try...
3 cups mushrooms
10 cups chicken stock in hot water
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
1 cup arborio rice
1 cup shredded parmesan or romano cheese
Combine the mushrooms, stock, and sugar in a large bowl and allow to stand for 30 minutes. Pour the liquid into a pan through a fine strainer or through cheesecloth to remove any sand or grit, and bring it to a simmer.
Carefully wash the mushrooms, remove the tough stems, and cut them into thin strips. Set aside.Heat the olive oil in a heavy pan over medium heat. Add the rice and stir until each grain of rice is coated and shiny, about 2 minutes. Spoon 1/2 cup of the hot mushroom liquid into the rice and cook, stirring frequently, until it is almost absorbed. Add the mushrooms and mix well.
Continue to add the liquid, 1/2 cup at a time, stirring constantly between additions until it has all been added, about 20 minutes. Always wait until the previous 1/2 cup has been almost absorbed, but do not wait until the rice is dry before adding more liquid. There should always be a veil of liquid over the top of the rice and the final consistency should be slightly runny, like a soft-textured cooked cereal. Remove from the heat and stir the cheese into the risotto. Serve immediately. Makes 4 servings.
Try using organic ingredients to ensure complete chemical free lasagne.
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