Recipe - Walnut And Mushroom Risotto

2 tablespoon Olive oil or 25g; (1oz)
butter , about
1 Onion; finely chopped
250 g Large flat mushrooms;
chopped (8oz)
75 g Chopped walnuts; (3oz)
6 Cloves
One fourth teaspoon Grated nutmeg
90 ml White wine; (3floz)
400 g Cooked rice; (13oz)
1 tablespoon Double cream
Salt
Chopped fresh parsley; to
garnish

1. Heat the olive oil or butter in a large saucepan, add the onion and fry
gently for 510 minutes or until it begins to brown.

2. Add the mushrooms, walnuts and spices and cook for 5 minutes, or until
the mushrooms have softened, adding a little more oil or butter, if
necessary.

3. Add the wine, season with salt and simmer for a further 2 minutes or
until the mushrooms are tender.

4. Stir in the rice and cream and heat through gently, stirring constantly.
Remove the cloves, if wished, and serve hot, garnished with chopped
parsley.

Converted by MC_Buster.

NOTES : At one time, this dark spicy risotto was considered an aphrodisiac
! Use large flat mushrooms (the darker the gills the better) as they have
plenty of flavour.

Converted by MM_Buster v2.0l.