1 tbsp olive oil
50g butter
1 finely chopped onion
350g risotto rice
2 pints (1.2 litres) vegetable stock
½
teaspoon dried thyme leaves
¼ pint (150ml) dry white wine
350g chopped mushrooms
40g chopped walnuts
75g Parmesan cheese
handful of fresh basil leaves
salt and ground black pepper
Before using,
soak the clay pot and cover in water for 15 minutes. While the pot is
soaking, heat the oil and half the butter in a frying pan. Add the onion,
a good seasoning of black pepper and half the mushrooms. Cook gently for
5 minutes, stirring occasionally. Add the rice and stir over a gentle
heat for a further 2-3 minutes until the grains are thoroughly coated
in oil and butter.
Drain the
clay pot, add the rice mixture, thyme, and stir in the wine and 1 ½
pints (900ml) of the stock. Cover and place in a cold oven. Set the
oven to 190°C (375°F) and cook for 50 minutes, stirring halfway.
Stir in the remaining mushrooms and stock. Cover and cook for a further
10 minutes, or until the rice is tender. Stir in the walnuts, the remaining
butter, shredded basil leaves and half the Parmesan. Season and
serve sprinkled with the remaining cheese.
Next
clay pot recipe >
|
 |
