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1 small onion, chopped
1 clove garlic, crushed
25 g butter
30 g dried mushrooms
1 sachet saron
350 g rice
100 ml dry white wine
50 g cheese, grated
700 ml savoury stock (hot)
Soak the mushrooms in warm water, chop into pieces and mix
them with the onion and butter in a microwaveable container;
cover and cook for 4 minutes at 750 W, stirring once halfway
through.
Add the rice and the wine, stir and leave to evaporate, uncovered,
for 3 minutes at 750 W.
Pour in the hot stock and saron. The stock can be heated in a
microwaveable container for 5-6 minutes. Stir, cover and cook at
750 W for 6-7 minutes. Cover and continue cooking at 750 W for
7-8 minutes.
Remove from the oven, add the grated cheese and stir well.
Season to taste and leave to stand for a few minutes before
serving.
Mushroom and Saron Risotto
Serves 4 | 25 - 28 min
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