Mushroom Risotto

Mushroom Risotto

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 10 minutes

Cook: 25 minutes

Method: Easy

Course: Rice

Key Ingredients:

An Italian traditional dish – rice cooked with mushrooms, cheese and cream

Ingredients

Arborio rice 1 cup
Button mushrooms, quartered 6 to 8
Olive oil 2 tbsps
Garlic, chopped 3 to 4 cloves
Medium onion, chopped 1
Vegetable stock 4 cups
Italian pasta cheese, grated ¼ cup
Salt to taste
Black pepper powder to taste
Fresh cream 4 tbsps
Fresh parsley, chopped to garnish

Methods

Heat olive oil in a non-stick pan, add garlic and onion and sauté till translucent. Add Arborio rice, mix and saute for 1 minute.
Add vegetable stock, 1 ladle at a time and simmer till it is absorbed before adding another ladle of stock.
Add mushrooms and mix and continue to cook till they soften.
Add pasta cheese, salt, pepper powder and cream and mix. Continue to cook, stirring continuously, till the rice is done.
Transfer risotto in a serving bowl, garnish with parsley and cheese and serve hot.

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