Mushroom Risotto
Serves 2
Prep Time 20 mins
Cooking 35 mins
Level low
Ingredients
- 400g Mayor Sliced Mushrooms
- 400g Arborio Rice
- 50g Butter
- 50g Parmesan Cheese
- 200g Mayor Diced Onions
- 1 Tablespoon with 1ltr Chicken Spoon Stock
- 2 tablespoons Olive Oil
- Salt and freshly ground pepper
Boil the water and add to the Chicken Spoon Stock and mix well to make a stock. Pour into a large frying pan and keep it on a low heat so that the stock gently boils. In another thick-bottom frying pan, melt the butter together with the olive oil. Add the Mayor Diced Onions and sliced mushrooms and cook for around 4-5 minutes on low heat. Add the rice and coat with the oil and butter until the rice grains are all glistening. Cook for around 1 minute and add a ladleful of Spoon Stock. When the stock evaporates add another ladle of stock while stirring constantly. Keep on adding the stock and stirring constantly until all the stock is used and the rice is cooked. If the rice is not fully cooked by the time the stock finishes you may add a ladle of hot water to make sure the rice is fully ready. Risotto dishes need constant attention while cooking and will take around 25-30 minutes to cook. It is important to keep the heat constant so that the rice does not overcook and becomes mushy (on very low heat) or cooks on the outside but remains hard on the inside (too high heat). After 20 minutes of cooking, add the liquid in smaller amounts so that you do not use too much liquid unnecessarily. It is important to keep stirring throughout the cooking time. The rice is cooked when the grains remain firm but not adhered to each other. The result will resemble rice cooked in a creamy sauce. Add the remaining butter and sprinkle with parmesan cheese. Serve immediately.
Recipe by Anton B. Dougall
