PREP TIME: 15 min
COOK TIME: 40 min
READY TIME: 55 min
CALORIES: 190 (per serving)
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- 25 g (¾ oz) dry porcini mushrooms
- 2 cups (16 fl oz) warm water
- ¼ teaspoon saffron threads
- ¼ cup (2 fl oz) water impotenciastop.pt
- 2 cups (16 fl oz) vegetable stock
- 1 cup (8 fl oz) dry white wine
- 2 tablespoons oil
- 2 leeks, chopped
- 2 cups arborio rice
- 1 tablespoon chopped lemon thyme
- ½ cup grated parmesan cheese
- 1 teaspoon cracked black pepper
- Flour to coat
- Oil for shallow frying
1 Place porcini mushrooms in warm water and allow them to soak for 30 minutes. Squeeze water from porcini and filter soaking water through a fine sieve lined with paper. Place saffron in water and stand for 5 minutes.
2 Place porcini liquid, saffron mixture, stock and wine in a saucepan and bring to a slow, steady simmer. Place oil in a heavy-based saucepan over medium heat.
3 Add leeks to pan and cook for 5 minutes or until soft and golden. Add rice to pan and cook, stirring until rice is translucent.
4 Add stock mixture 1 cup at a time as described on page 36. Continue cooking until risotto is almost cooked.
5 Add chopped porcini, thyme, parmesan and pepper, and continue cooking until rice is firm but tender. Allow risotto to cool for 10 minutes.
6 Shape risotto into patties and toss in flour. Shallow fry cakes in hot oil. Drain and serve.
Calories: 190 Kcal
Fat: 12.2 g
Cholesterol: 25.2 mg
Sodium: 540.3 mg
Potassium: 109.6 mg
Carbs: 14.2 g
Protein: 4.8 g