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Porcini Mushroom Risotto with Basil Recipe

Porcini Mushroom Risotto with Basil Recipe

Name: Porcini Mushroom Risotto with Basil Recipe
Yield: 4 Servings
Ingredients: dried porcini mushrooms: 40g; onion: 1; risotto rice: 250g; butter: 50g; garlic clove: 1; vegetable stock cube: 1; basil leaves

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2 hrs 40 mins
Medium

Ingredients

40g dried porcini mushrooms
1 onion
chopped
250g risotto rice
50g butter
1 garlic clove
crushed
1 vegetable stock cube
basil leaves
chopped

Directions

Risotto doesn’t have to be time-consuming. With the Combi Steam Oven, vegetarian Porcini Mushroom Risotto is effortless.

Ingredients

Adjust Servings:

	40g dried porcini mushrooms
	1 onion chopped
	250g risotto rice
	50g butter
	1 garlic clove crushed
	1 vegetable stock cube
	basil leaves chopped

Steps

1	Take the water tank out of the combi steam oven, fill it with water and place it back into the oven.
2	Soak the mushrooms in 400 ml warm water for at least 2 hours beforehand.
3	Mix the onion, rice and butter in the Pyrex^® bowl. Cook on Combi 1 for 3 minutes.
4	Add the water with the mushrooms plus more water to make up a litre, the crushed garlic and the vegetable stock cube. Do not cover and cook on wire shelf in the lower shelf position on Combi 1 for 20 minutes. Half way through the cooking time, add the roughly chopped mushrooms and basil and a little more water if necessary. Adjust seasoning and serve.