Mushroom Risotto
Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. Nice risotto topped with some mushrooms to give a nice crunchy taste.
Yield: 4
Materials
- 1 Tbsp Olive oil
- 25 gram Butter
- 1 Onion chopped
- 200 gram Mushrooms sliced
- 1/2 cup Arborio rice
- 1/4 cup White wine optional
- 4 cups Hot chicken stock/veg stock
- 1/3 cup Parmesan cheese grated
- 1 tbsp Parsley
- 25 gram Extra butter just before serving
- Salt
- Pepper
Instructions
- Saute onion and mushrooms in oil and butter until soft.
- Stir in rice and cook till transparent, add wine if it gets dry.
- Stir in 1 ladle of stock. Stir well, cover and simmer gently for several minutes or till rice looks dry.
- Add more stock, stir,cover and keep repeating this process till rice is just cooked (about 25 minutes).
- Taste and add a little salt.
- Now remove from heat and stir in parmesan, parsley, extra butter if using and pepper to taste.
