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Ingredient
Creamy mushroom risotto
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Ingredient
Food ration :
2 servings
500 grams
sliced mushrooms
1/4 cup
thickened crean
5 Tbsp
butter (save 1)
1/2 cup
chopped shallots
1 cup
arborio rice
1/2 cup
dry white wine
4 cup
chicken stock
2/3 cup
grated parmesan cheese
Cooking instructions
* Step 1
In a small saucepan melt 1 Tbsp of butter on medium high heat, add the mushrooms and cook until tender. Add thickened cream to the cooked mushrooms, stir & set aside
* Step 2
Microwave stock to hot
* Step 3
Heat 3 Tbsp butter on medium heat in a new saucepan. Add the shallots and cook for a few minutes until tender. Add the rice and Cook for 2 mins more, stirring until coated
* Step 4
Add the wine. Stir, allow rice to absorb the wine. Once the wine is almost completely absorbed, adding more stock in 1/2 cup increments. Make sure you keep stirring and do not walk away, you do not want this rice to stick. Continue cooking and stirring rice, adding a little bit of stock at a time, cooking and stirring until it is absorbed, until the rice is tender but still firm. This should take about 20 mins. Remove from heat
* Step 5
Stir in Parmesan cheese, the remaining 1 Tbsp butter. Finally, carefully fold in the mushrooms. You may want to re-heat the mushrooms a bit in the microwave before adding it to the risotto. Add salt and pepper to taste. Serve immediately
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