Main Course, Starter
Almost Mushroom Risotto
4 People
20 Min.
- 300g mushroom risoni
- 40g dried mushrooms
- 500ml stock
- 40g grated parmesan
- 40g cold butter
- 1 knob of room-temperature butter
- Place the risoni in a clay casserole or oven-proof dish with half of the mushrooms.
- Cover with hot stock and stick in the oven at 160°C for about 15 minutes, wetting with stock throughout if necessary.
- Meanwhile, heat the butter with the rest of the mushrooms in a pan. Add a little water regularly, until they become supple and lightly coloured (10 minutes).
- When the pasta is cooked, remove from the oven. Add a bit of stock, the cold butter and the parmesan, stirring vigorously with a wooden spoon.
- Serve with the sautéed mushrooms.
