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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A basic mushroom risotto. The mushrooms can be substituted by anything else really. Pre-cooked ingredients (eg, prawns) would be best added towards end of cooking Ingredients:
25 g butter |
15 g olive oil |
75 g onion, chopped |
1 clove garlic, chopped |
75 g arborio risotto rice |
350 g vegetable stock |
125 g mushrooms, sliced |
4 g parmesan |
Directions:
1. Melt the butter in a pan, add the olive oil and chopped onion
2. sweat gently on a v. low heat for as long as you can (10 minutes minimum).
3. Add garlic, cook for a few minutes.
4. Add rice, stir to coat with butter/oil.
5. Turn up heat.
6. Add about 50ml of stock - keep heat up till wine has been absorbed, then reduce to medium.
7. Now add stock a ladleful at a time, stirring as regularly as you can, keeping the risotto quite runny.
8. When the rice is cooked but still al dente*, turn off the heat
9. add a knob of butter, leave covered for two minutes.
10. Serve with freshly grated Parmesan cheese.
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