Mushroom Risotto


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
¼ cup cream
2 tsp butter
2 tbs chopped parsley
½ cup rocket leave


  1. 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.
  2. 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.
  3. 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.