Recipe for Success

Sunday, January 09, 2005

Wild Mushroom and Sundried Tomato Stuffing

Ready in 40 mins, serves 8. For Christmas, use half to stuff the turkey and the other half for baked stuffed red onions or spoon into a shallow ovenproof dish, sprinkle with 25g grated parmesan and bake for the final 30 mins of the turkey's cooking time.

Ingredients

25g pack dried porcini
25g / 1 oz butter
2 tbsp olive oil
1 onion, finely chopped
300g / 10 oz arborio (risotto) rice
150ml / ¼ pint glass white wine
425ml / ¾ pint chicken stock
3 tbsp chopped flat leaf parsley
85 g / 3 oz sundried tomato, chopped
juice of 1 lemon

Method

  1. Pour 300ml / ½ pint boiling water onto the mushrooms and leave for 20 mins to soak. Drain and chop, reserving the soaking liquid.
  2. Heat the butter and oil in a pan, add the onion and fry gently for 5 mins until soft. Add the rice and cook, stirring for 2-3 mins until the grains are lightly toasted.
  3. Add the mushrooms, mushroom soaking liquid, wine and 300ml / ½ pint of stock and bring to the boil.
  4. Cover and cook for 10 mins until the rice is almost tender, adding more stock if it starts to look dry.
  5. Remove from the heat and add pepper and salt, parsley, sundried tomatoes and the lemon juice. Stir lightly, then leave to cool before using.

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