Mushroom Risotto

If you haven’t tried making a risotto – this really is a basic one to make. Not a lot of ingredients to mess around with, so it is fairly straight forward

If you haven't tried making a risotto - this really is a basic one to make. Not a lot of ingredients to mess around with, so it is fairly straight forward

Summary

    Ingredients

    3 cups worth of Mushrooms (of your choice)
    750 mls or more of veg or chicken stock
    4 tbsps of butter
    1 onion diced
    2 cloves of garlic mashed
    2 cups of Arborio rice
    1 cup grated parmesan
    to taste Salt and pepper

    Steps

    1. In a small pan saute 1 cup of worth of mushrooms in 1 tbsp of butter and set aside
    2. In a large pan, add the chopped onions and garlic to some melted butter. Once the onions start to soften, add the arborio rice, and 2 cups worth of mushrooms. Season with salt and pepper and add a cup of stock, give it a good stir, followed by another cup of stock
    3. I had the heat on medium low and continued doing this till the rice had cooked through. It took me 1/2 hour. Add more stock as needed
    4. Once it was cooked through, I added the parmesan (had some extra for garnish too)
    5. Transfer to a serving bowl, garnish with the sauteed mushrooms and parmesan

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