Mushroom and Saffron Risotto
INGREDIENTS
1 small onion, chopped 1 clove garlic, crushed 25 g butter 30 g dried mushrooms 1 sachet saffron 350 g rice 100 ml dry white wine 50 g cheese, grated 700 ml savoury stock (hot)
Recipe
Soak the mushrooms in warm water, chop into pieces and mix them with the onion and butter in a microwaveable container; cover and cook for 4 minutes at 750 W, stirring once halfway through. Add the rice and the wine, stir and leave to evaporate, uncovered, for 3 minutes at 750 W. Pour in the hot stock and saffron. The stock can be heated in a microwaveable container for 5-6 minutes. Stir, cover and cook at 750 W for 6-7 minutes. Cover and continue cooking at 750 W for 7-8 minutes. Remove from the oven, add the grated cheese and stir well. Season to taste and leave to stand for a few minutes before serving.