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| Recipes for the Whole Year |
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Mushrooms play a leading role in this season's dishes. Pore fungus, agaric, honey and field mushrooms are all part of this family. Walking through the woods to pick mushrooms is a wonderful way of spending a day, so long as you are sensible enough to ask the opinion of an expert and thus avoid eating inedible, or even poisonous mushrooms.
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Mushroom
risotto |  |
400 g./3/4 lb. rice - 150g./5 oz. fresh or dried mushrooms - 1 small onion - 1/2 liter/1 pt. stock - 1 cup white wine - 1/2 cup classical béchamel sauce - sprig rosemary - 30 g./1 oz. butter
Wash mushrooms and slice; place butter in a casserole dish, gently sauté sliced onion and rosemary; add mushrooms (if using dried mushrooms soak in warm water beforehand) and rice, sprinkle with white wine and allow to evaporate for a couple of minutes. Gradually add stock and cook rice until al dente. Turn flame out, add béchamel sauce, stir well and serve.
N.B. Ingredients are given for 4 portions. | 
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