Mushroom and Tarragon Risotto
Recipe courtesy of Compass at Royal Bank of Scotland, St Andrews Square.

Serves 20

Ingredients
5 medium onions finely chopped
10 garlic cloves, crushed
3 good pinches of saffron
1125gms Arborio rice
5 pints vegetable stock
1¼ kg mushrooms
5 tablespoons chopped tarragon
Black pepper to taste

Method
In a non-stick pan dry fry the onion and garlic until soft.
Add the saffron and rice and gradually stir in the stock.
Repeat until the stock is absorbed.
Add the mushrooms and cover with a lid for 2 minutes in order to lightly steam the mushrooms.
Season with pepper and sprinkle with fresh herbs

Try serving with a green salad.

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