Meal in a Mug by Denise Smart

Author:Denise Smart
Language: eng
Format: epub
Publisher: Atria Books

WILD MUSHROOM RISOTTO

Dried mushrooms are a great pantry standby and are packed full of flavor. This risotto uses only a few ingredients, but it tastes delicious.

Prep/cook time: 15 minutes, plus 10 minutes soaking time for the mushrooms

Microwave: 1000W

2 tablespoons dried wild mushrooms

12/3 cups hot chicken or vegetable stock

1/4 cup Arborio rice

1 to 2 tablespoons freshly grated Parmesan cheese

1 tablespoon chopped fresh flat-leaf parsley

Salt and freshly ground black pepper

Truffle oil, to drizzle (optional)

1 Put the mushrooms in a large mug. Add 1/2 cup of the stock. Allow to soak for 10 minutes.

2 Stir in the rice. Stand the mug in a shallow microwaveable bowl, just in case any liquid boils over. Microwave on high for 2 minutes. Stir, then pour over 1/4 cup of the stock and microwave for 1 minute. Repeat until all the stock has been used up and the rice is just tender.

3 Stir in the Parmesan and parsley and allow to stand for 1 minute. Season to taste with salt and pepper and serve immediately with a drizzle of truffle oil (if using).

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