members recipes

Ingredients
25 g dried porcini mushrooms
200g Arborio rice
1 garlic clove, finely chopped
half an onion, finely chopped
4 tbsp white wine
1 pint chicken stock
30g freshly grated parmesan cheese
2-3 knobs of butter
salt and black pepper
2 eggs, poached

Method
1.Soak the mushrooms in warm water for 30 minutes, drain and squeeze out any excess water. Reserve the drained water.
2.Heat the chicken stock in a pan to a very gentle simmer.
3.Heat the olive oil in a large pan. Fry the garlic and onion over a medium heat for 2-3 minutes.
4.Add the rice and coat with the olive oil, garlic and onion mix. Cook for 2 minutes.
5.Add the white wine and cook until the liquid is absorbed. Once absorbed, add a ladle of the simmering stock and cook until absorbed. Continue until all of the stock is absorbed.
6.Cook until the rice is just under âal denteâ, and then add a ladle of the reserved mushroom water, along with the porcini mushrooms, the knobs of butter and half of the parmesan cheese.
7.Cook until the liquid is absorbed and the risotto is cooked âal denteâ. Season with salt and pepper.
8.Serve with a sprinkle of parmesan and a poached egg on top.