Risoni Funghi

  • Serves: 4
  • Cooks In: 45 minutes
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Ingredients

100g porcini mushroom, sliced
1/2 cup olive oil
50g butter, chopped
1 large brown onion, finely diced
2 garlic cloves, crushed
150g Swiss brown mushroom, sliced
150g button mushroom, sliced
150g flat mushroom, sliced
1pkt Risoni pasta
1-2 litres vegetable stock
200g reggiano parmesan, grated
1 cup flat-leaf parsley, finely chopped
Extra virgin olive oil, for serving

Method

1

Place porcini into a heatproof bowl and pour enough boiling water to cover them. Set aside to cool. Drain the porcini, reserving the liquid.

2

Heat oil and butter in large saucepan over medium heat, add onion, garlic-saute for 3-4 minutes until soft, making sure you don't colour the onion. Add Swiss brown, button and flat mushrooms, cook for 8- 10 minutes or until the mushrooms have collapsed. Add the porcini and cook further 2-3 minutes.

3

Place another large saucepan of water over high heat and bring to the boil. Add 2 tablespoons of salt to water then the risoni and cook until just under al dente. Drain the pasta and add a little oil to the pasta to stop it from sticking.

4

Add the pasta to the mushrooms, and gradually add 1 cup of vegetable stock at a time, making sure your stirring constantly, so that stock is absorbed by the pasta. Reduce the heat to a simmer. Once you have added half the chicken stock to the pan, taste the pasta to see if the pasta is cooked. If so, add ¼ cup of the porcini liquid and stir to combine.

5

Remove from the heat, add parmesan, parsley and season. Spoon into bowls, drizzle with extra virgin olive oil and serve immediately.

Ingredients

 100g porcini mushroom, sliced
 1/2 cup olive oil
 50g butter, chopped
 1 large brown onion, finely diced
 2 garlic cloves, crushed
 150g Swiss brown mushroom, sliced
 150g button mushroom, sliced
 150g flat mushroom, sliced
 1pkt Risoni pasta
 1-2 litres vegetable stock
 200g reggiano parmesan, grated
 1 cup flat-leaf parsley, finely chopped
 Extra virgin olive oil, for serving

Directions

1

Place porcini into a heatproof bowl and pour enough boiling water to cover them. Set aside to cool. Drain the porcini, reserving the liquid.

2

Heat oil and butter in large saucepan over medium heat, add onion, garlic-saute for 3-4 minutes until soft, making sure you don't colour the onion. Add Swiss brown, button and flat mushrooms, cook for 8- 10 minutes or until the mushrooms have collapsed. Add the porcini and cook further 2-3 minutes.

3

Place another large saucepan of water over high heat and bring to the boil. Add 2 tablespoons of salt to water then the risoni and cook until just under al dente. Drain the pasta and add a little oil to the pasta to stop it from sticking.

4

Add the pasta to the mushrooms, and gradually add 1 cup of vegetable stock at a time, making sure your stirring constantly, so that stock is absorbed by the pasta. Reduce the heat to a simmer. Once you have added half the chicken stock to the pan, taste the pasta to see if the pasta is cooked. If so, add ¼ cup of the porcini liquid and stir to combine.

5

Remove from the heat, add parmesan, parsley and season. Spoon into bowls, drizzle with extra virgin olive oil and serve immediately.

Risoni Funghi

Tags:

 Dinner, Pasta, Quick n Easy

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