17 September 2012
ewfood
Mushroom Risotto
Ingredients
Preparation
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Sauté the shallots or onions and mushrooms in the olive oil until the onions are brown and the mushrooms are soft
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Remove the vegetables from the pan leaving the oil and add the rice. Sauté the rice while stirring it until it is translucent
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Add the vegetables and the white wine (which you should have warmed) to the rice and stir occasionally until the wine is absorbed
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Add the hot stock a ladleful at a time and stir occasionally until the stock is absorbed by the rice
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Once the rice is cooked remove it from the heat and stir in the parmesan cheese
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Season to taste and garnish.
Preparation time: 10 minutes; Cooking time: 30 – 40 minutes; Serves 4
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