100 g/3 1⁄2 oz dried mushrooms•
40 g/1 1⁄2 oz butter 2 tablespoons olive oil
1 clove garlic, finely chopped • 1 onion , finely chopped •
1 sprig fresh rosemary, finely chopped • 1 sprig fresh sage, finely chopped • 1 sprig fresh basil, finely chopped
4 tomatoes, peeled and chopped • about 1.5 litres/2 1⁄2 pints Vegetable Stock
1 sprig fresh flat-leaf parsley, finely chopped 350 g/12 oz risotto rice • 200 m\/7 fl oz Barolo
40 g/1 1⁄2 oz Parmesan cheese , freshly grated salt and pepper


1.Place the mushrooms in a bowl, add hot water to cover and leave to soak for 20 minutes, then drain and squeeze out.
2.Melt the butter with the oil in another saucepan, add the garlic , onion, rosemary, sage and basil and cook over alow heat, stirring occasionally, for 5 minutes.
3.Add the tomatoes and cook for a further 15 minutes. Add the mushrooms, season with salt and pepper to taste, then cover and simmer for 15 minutes.
4. Meanwhile, bring the stock to the boil. Stir the parsley and rice intothe pan of vegetables and cook, stirring constantly, until the grains are coated in fat. Sprinkle in the wine and cook until it has evaporated.
5.Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, aladleful at atime, and stirring until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, sprinkle with the Parmesan and serve.

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