Mushroom Risotto


2 tbsCooking for Fun extra virgin olive oil
3 tbsshallot, chopped
½ cupshitake mushroom
½ cupstraw mushroom
½ cupMy Choice Yanagi Mutsutake seasoned in soy sauce, drained
1 cuprisotto rice
2½ cupvegetable stock or water
¼ cupparmesan cheese, grated
¼ cupcream
2 tspbutter
2 tbschopped parsley
½ cuprocket 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.