Main Course, Starter

Almost Mushroom Risotto

4 People 20 Min.
  • 300g mushroom risoni
  • 40g dried mushrooms
  • 500ml stock
  • 40g grated parmesan
  • 40g cold butter
  • 1 knob of room-temperature butter
  • Place the risoni in a clay casserole or oven-proof dish with half of the mushrooms.
  • Cover with hot stock and stick in the oven at 160°C for about 15 minutes, wetting with stock throughout if necessary.
  • Meanwhile, heat the butter with the rest of the mushrooms in a pan. Add a little water regularly, until they become supple and lightly coloured (10 minutes).
  • When the pasta is cooked, remove from the oven. Add a bit of stock, the cold butter and the parmesan, stirring vigorously with a wooden spoon.
  • Serve with the sautéed mushrooms.

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