Ingredients
Stock – 1L
Onions or shallots – 1 small
Garlic – 2 cloves
Mushrooms – 500g
Rice – 500g
Wine – q.b.
olive oil – q.b.
aromatic herbs – q.b.
salt – q.b.
Cooking Steps
RISOTTO
- Heat the vegetable or mushroom stock.
- In another pan, sauté the finely chopped onion with olive oil.
- When onion is caramelised, add minced garlic.
- Add rice and give it some stirs.
- Pour over wine and stir till the alcohol evaporates.
- Keep the pan over a medium heat and pour in one or two cups of mushroom stock stirring often, until the rice has absorbed all the liquid.
- Continue adding stock and stirring until the rice is cooked.
- Take the pan off the heat and add half a handful of chopped parsley leaves or other aromatic herb.
MUSHROOMS
- Heat a frying pan.
- When pan is hot, add mushrooms cut into desired shape.
- Give them a few stirs to cook evenly.
- After 2 or 3 minutes add some olive oil, minced garlic, salt and/or pepper, some herbs and let it cook.
