Risotto rice 250g
Dried porcini 50g
Oranges 2
Sage leaves 4 tbs
Garlic cloves 2
Parmesan 60g
Unsalted butter 200g
Soak the porcini in 1 litre hot water for ½ hour. Remove the porcini, and keep the liquid. Rinse the porcini in a sieve under a cold tap to remove any grit. Lay on a board and roughly chop.
Grate the orange rind, squeeze the juice, and combine in a bowl. Chop the sage and add to the juice. Peel and finely chop the garlic. Grate the Parmesan.
Strain the porcini soaking liquid and heat gently. Season.
Heat half the butter in a thick-bottomed pan, add the garlic and porcini, and cook for 3 minutes to combine and soften. Add the rice and stir to coat each grain. Add a ladleful of the mushroom liquid, only adding more when the last has been absorbed. Continue adding until the rice is cooked, about 20 minutes.
Remove from the heat, stir in the orange juice and remaining butter, and half the Parmesan. Serve with the remaining Parmesan.
This is a vegetarian risotto.