Mushroom & Saffron Risotto

Cooking time: 25 - 28 min  Serves 4 

INGRÉDIENTS

• 1 small onion, chopped 
• 1 clove garlic, crushed 
• 25 g butter 
• 30 g dried mushrooms 
• 1 sachet saffron 
• 350 g rice 
• 100 ml dry white wine 
• 50 g cheese, grated 
• 700 ml savoury stock (hot)

HOW TO MAKE

1. Soak the mushrooms in warm water, chop into pieces and mix them with the onion and butter in a microwaveable container; cover and cook for 4 minutes at 750 W, stirring once halfway through. 
2. Add the rice and the wine, stir and leave to evaporate, uncovered, for 3 minutes at 750 W. 
3. Pour in the hot stock and saffron. The stock can be heated in a microwaveable container for 5-6 minutes. Stir, cover and cook at 750 W for 6-7 minutes. Cover and continue cooking at 750 W for 7-8 minutes. 
4. Remove from the oven, add the grated cheese and stir well. Season to taste and leave to stand for a few minutes before serving