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.