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Wild mushroom risotto- Vegetarian New years eve dinner.

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Adjust Servings:
15 g (1/2 oz) Dried wild mushrooms
2 Tbsp Olive Oil
1 (small finely sliced) Leeks
1 (crushed) Garlic Cloves
400 g Risotto rice
150 ml (5 fl oz) Vermouth or White wine
1.6 litres ( 2 1/2 pints) Hot vegetable stock
125 g (4 oz) Mixed Mushrooms such as crimini, chestnut and portobello.
1/2 Tbsp each Chopped sage and curly parsley
75 g (3 oz) cubbed Vegetarian taleggio or Gruyere
To drizzle Extra virign olive oil

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Wild mushroom risotto- Vegetarian New years eve dinner.


    Do you want some vegetarian goodness for New years? Here you have it....

    • Serves 4
    • Medium




    This recipe is impressively quicker and easier to make than you are thinking. With the perfect blend of mushrooms and rice; this recipe is the perfect dish for the vegetarians coming to your New Year’s Eve Dinner.

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    In a bowl put the dried mushrooms. Add into the bowl 250 ml (9 fl oz) of boiling water and let them soak for at least 20 minutes. After soaking strain and reserve 150 ml (5 fl oz) of soaking liquor and roughly chopping the mushrooms.


    In a large pan heat up 1 Tbsp of oil, then gently fry the leeks for 10 minutes until they have softened. Add the garlic to the leeks and then fry that for another 1-2 minutes. To the pan then add the rice and cook that for another minute, stir well.


    Pouring in the vermouth or white wine and simmer until evaporated, then add in the mushroom liquor and cook it until all is absorbed. After this add the chopped wild mushrooms, then add a ladleful of stock and let it simmer until the liquid has been absorbed. Continue to add the stock, ladleful by ladleful, stirring continuously until the risotto is cooked through- this will take approximately 15-20 minutes.


    Then roughly chop the fresh mushrooms, and keeping any smaller one's whole. Heat the remaining, oil in a small pan, and briskly fry the mushrooms until they are golden and cooked through.


    Stir in three-quarters of the herbs, into the risotto, checking the seasoning and then dividing among four shallow bowls. Garnish with the fresh mushrooms, cheese and the remaining herbs. Drizzle with extra virgin olive oil and then serve.

    Tania Munir

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