RECIPE:

Method:

Heat olive oil in heavy bottom pan, sweat onions and add risotto rice. Stir for few seconds and deglaze with white wine

Add sliced mushrooms, stir for one minute and add stock as needed. Add salt and pepper to taste

Traditionally risotto is been cooked al dente ( to the tooth ) but you can cook as per your taste

Add butter and cream and stir well. Finish with grated parmesan cheese. Serve hot.

Ingredients Quantity

Arborio rice (risotto rice) 150 gm

Extra virgin olive oil   30ml

White onion 50gm

White wine 50ml

Button mushroom 50gm

Porcini mushroom 

(if dry soak them 

in hot water) 30gm

Shitake or oyster 

mushroom 50gm

Stock (vegetable) 250ml

Salt to taste

White pepper to taste

Butter 30 gm

Cream 30ml

Parmesan cheese (grated) 20 gm