300ml boiling water
15g mixed dried mushrooms
900ml chicken or vegetable stock
2 tbsp olive oil
200g white closed cup mushrooms, sliced
200g brown closed cup mushrooms, sliced
1 onion, chopped
2 cloves garlic, crushed
175g risotto rice
100ml dry white wine
25g freshly grated Parmesan cheese
2 tbsp snipped fresh basil leaves
1. Place the dried mushrooms in a bowl, cover with the boiling water and leave to soak for 10mins, drain, reserving the liquid and chop the mushrooms. Place the chicken stock in a large pan, add the dried mushroom liquid and slowly bring to the boil, leave on a gentle simmer.
2. Heat half the oil in a large pan, add the mushrooms and sauté over a high heat for 2-3mins until golden brown. Transfer to a plate and set aside.
3. Add the remaining oil to the pan, add the onion and sauté for 2-3mins. Add the chopped dried mushrooms, garlic, quinoa and rice and stir for 30 seconds. Add the wine and gently simmer, stirring until the liquid has evapourated.
4. Add a ladleful of the hot stock to the rice mixture and cook, stirring until the liquid has been absorbed. Repeat until the rice is tender and the stock has all been used about 15-20mins. Stir in the reserved mushrooms, parmesan and basil and remove from the heat. Serve in bowls.