13489 Habitat8 Book.indb - Resene

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SPLASHBACKS With a professionally developed colour-range and an internationally tested and proven product, make sure you talk to experts in decorative glass and glazing. Auckland • Bay of Plenty • Wellington • Nelson Christchurch • Dunedin • Southland Freephone 0800 660001 www.graphicglass.co.nz risotto porcini casserole Although not a true risotto, this dish makes a hearty meal in colder weather. The porcini mushrooms add richness to the fl avour but can be omitted if they prove hard to fi nd. They should be readily available in small packets in your local specialty food store. 15 grams dried porcini mushrooms 120 grams unsalted butter 4-5 spring onions, fi nely chopped 2 carrots, peeled and fi nely chopped 2 cups arborio rice ½ cup dry white wine 4-5 cups beef stock or brown chicken stock, heated 500 grams fresh mushrooms 3 cloves garlic, crushed ¾ cup fresh Italian parsley, chopped sea salt and freshly ground black pepper 1-1½ cups Parmesan cheese, freshly grated 1 cup cream 2 eggs pinch of ground nutmeg Place the porcini into a small bowl, cover with hot water and let stand for 30 minutes. Melt half of the butter in a large pan, add the spring onions and carrots and sauté for 10 minutes. Add the rice and cook, stirring to coat with the butter and vegetables until the rice is warm. Drain the porcini, reserving the liquid and slice. Strain the liquid through muslin to remove any grit. Pour this liquid over the rice. Add the wine and enough hot stock to completely cover the rice. Simmer, covered over a low heat, adding more stock as needed, until the rice is tender – about 30 minutes. Melt the remaining butter in a frying pan; add the porcini and fresh mushrooms and sauté until tender. Stir in the garlic and parsley and simmer uncovered for 10 minutes. Season with salt and pepper. Preheat the oven to 180°C. Spread half the rice in the bottom of a buttered baking dish and top with all the mushroom mixture. Sprinkle generously with parmesan and spread the remaining rice on top. Whisk the cream, eggs and nutmeg together and pour evenly over the rice. Sprinkle the top with the remaining parmesan. Bake until the top is puffed and brown – about 30 minutes. Serve with a crisp green salad. Serves 8. In winter, Catherine revels in ‘slow cooking’, with her casserole dishes getting a good work-out.
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