Mushroom Risotto
Ingredients
| 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 |
Method
- 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.
