|2 tbs||Cooking for Fun extra virgin olive oil|
|3 tbs||shallot, chopped|
|½ cup||shitake mushroom|
|½ cup||straw mushroom|
|½ cup||My Choice Yanagi Mutsutake seasoned in soy sauce, drained|
|1 cup||risotto rice|
|2½ cup||vegetable stock or water|
|¼ cup||parmesan cheese, grated|
|2 tbs||chopped parsley|
|½ cup||rocket leave|
- In a saucepan. Sauté shallot until soft, add mushroom and cook until slightly brown. Add risotto rice and stir for 2 minutes or until the rice looks shiny.
- Add a ladle of boiling stock and stir well. When the rice absorbs all the stock add more and repeat the step until the rice cooked.
- Add parmesan cheese and stir well. Season with salt and black pepper. Add the cream, butter and parsley at last. Served with parmesan cheese and rocket leaves on top.