APHRODISIAC MUSHROOM RISOTTO
Serves two as a side dish or one as a main meal
CONTENTS
INGREDIENTS
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1 tsp oil
1 garlic clove
100g mushrooms
1 tsp mixed herbs or fresh herbs any you like
140g arborio rice (risotto rice)
75ml red wine
1 tbsp tomato purée
1 vegetable stock cube, dissolved in 700ml boiling water
50g cheddar, grated
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METHOD
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1. Peel and finely slice the garlic.
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2. Heat the oil gently in a frying pan and add the garlic.
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3. Slice the mushrooms and add to the pan.
4. Sprinkle in the herbs and allow everything to cook together
for a few minutes.
5. Mix in the rice and make sure it’s coated with the oil.
When the rice starts to turn translucent, pour in the wine
and add the tomato purée, stirring constantly to prevent any
of the rice sticking to the pan.
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6. When the wine is almost all absorbed, start to add the stock,
one ladleful at a time.
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7. Stir in each time until almost all the liquid has been absorbed
and then add another ladleful of stock.
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Peter Walters
Executive Chef
Keele University
8. Repeat until either the stock is gone or the rice is cooked
to your liking. Sprinkle on some additional herbs (if fresh)
to enhance the taste, sprinkle with grated cheese and serve.
Tip: Try chestnut mushrooms if you can get them cheap and any cheese
will do – even a soft cheese, but add that at the end of cooking and
give it a good mix in.