Posted on

17 September 2012

by

ewfood

2fl oz. olive oil

3 shallots or 1 onion finely chopped

7oz. sliced mushrooms – you can an array of different mushrooms or stick to one type

3fl oz. white wine – you can also use vermouth

6oz. risotto rice

48fl oz. – simmering

1.5oz. grated parmesan cheese

Salt and pepper to taste

Fresh parsley as garnish

Servings

4

Person

Preparation Time

10

min

1

Sauté the shallots or onions and mushrooms in the olive oil until the onions are brown and the mushrooms are soft
2

Remove the vegetables from the pan leaving the oil and add the rice. Sauté the rice while stirring it until it is translucent
3

Add the vegetables and the white wine (which you should have warmed) to the rice and stir occasionally until the wine is absorbed
4

Add the hot stock a ladleful at a time and stir occasionally until the stock is absorbed by the rice
5

Once the rice is cooked remove it from the heat and stir in the parmesan cheese
6

Season to taste and garnish.