1¼ cups chicken/veg stock,
30g dried porcini (boletus) mushrooms,
3 tbsp olive oil
1 cup coarsely chopped Spanish onion
3 cloves garlic, crushed
250g fresh porcini or shiitake mushrooms, stemmed and julienned,
1½ tbsp plain flour
¼ tsp freshly grated nutmeg
¼ tsp salt
freshly ground pepper to taste
375g risoni, cooked al dente and drained
60g parmesan cheese, grated
fresh parsley (Italian) for garnish
1. Preheat an oven to 190ºC . Warm ¼ cup of the chicken stock in a small saucepan, and soak the dried porcini mushrooms in it for 20 minutes.
2. In a medium frying pan, heat 2 tablespoons of the oil, and sauté the onion and garlic for 2-3 minutes. Add the fresh mushrooms, and cook for 3 minutes. Add the remaining stock, and cook until the mushrooms are soft, about 5 minutes more.
3. Remove the mushrooms and onions with a slotted spoon, and set aside. Reserve the stock for sauce.
4. Drain the dried mushrooms, reserving the soaking stock and set aside.
5. In a medium saucepan, heat the remaining 2 tablespoons of oil, and whisk in the flour. Cook over medium heat 2-3 minutes, stirring, to cook the starch from the flour. Do not brown. Add the reserved stock and strained stock from the dried mushrooms. Stir well, and continue to cook over medium heat until slightly thickened. Season with the nutmeg, salt and pepper.
6. Chop the soaked dried mushrooms, and add them to the fresh sautéed mushrooms. Add the risoni, and mix well
7. In a medium casserole dish, spoon in a thin layer of sauce. Set aside ¼ cup of sauce; mix the remaining sauce with the mushroom-risoni mixture, and spoon it into the casserole. Top with the reserved sauce, and sprinkle with the Parmesan cheese.
8. Bake for 30 minutes. Garnish with parsley, and serve.
Nutritional breakdown per serving:
1640 Kilojoules, 9g Protein, 27g Carbohydrates, 3g Fibre, 12g Total Fat
(3g Saturated, 8g Monounsaturated, 1g Polyunsaturated), 10mg Cholesterol, 280mg Sodium.