Velvety Mushroom Risotto

INGREDIENTS:

Button Mushrooms 500 gram
Black Pepper powder 1/2 tsp
Onion 1 medium chopped
Garlic Cloves 5-6 finely chopped
Oregano 1/2 tsp
Arborio Rice 2cups
Cheese 1/2 cup grated
Oil 2 tbsp
Butter 2 tbsp
Vegetable Stock or Water 5 cups
Cream 1 cup
Salt as per taste

METHOD:

Serving Size: 4-5

Heat 1 tbsp oil and 1 tbsp butter in a large deep skillet over medium heat. Add the mushrooms and salt.

Cook stirring occasionally for 8 minutes or until soft and browned. Remove from pan and set aside.

Add the remaining oil and butter. Add garlic and onions and sauté until softened.

Add the rice and 3/4 th cup water at a time. Stir occasionally and allow each addition of water to be absorbed before adding the next.

With the final addition of water stir the sauteed mushrooms into the risotto.

Cook until the risotto is creamy, and the rice is cooked.

Stir in the cheese, cream and black pepper powder. Add oregano and cover the risotto to rest for 5 minutes to allow the cheese to melt. At this point switch off the flame.

Season with salt and taste to adjust the seasoning.

Serve with more grated cheese if desired.

NOTE: If arborio is unavailable you can use any starchy short, grained rice to give the risotto its creamy texture.

Comments

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