Tuesday, September 22, 2015

Recipe: Mushroom Risotto

Type: Main
Servings: 2
Category: Halal, Non-vegan

200g risotto rice
1 tablespoon butter
2 tablespoons extra virgin olive oil
150g porcini mushrooms
500ml chicken stock
1/2 chopped onion
40g parmesan cheese
salt and pepper

1. Heat olive oil on medium heat and stir fry chopped mushrooms.
2. Add butter and saute onions.
3. Add rice and stir until fully coated about 2 minutes.
4. Add a ladle of chicken stock stiring constantly until becomes almost dry.
5. Continue adding stock one ladle at a time for about 10 - 15 minutes until risotto is al dente. The texture should be thick and not too soupy or dry.
6. Stir in grated parmesan.
7. Season with salt and pepper. If it's already salty to your taste, omit the salt.
8. Best served immediately.

Scallops and balsamic vinegar in the picture are optional.

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