•Basmati Rice
  •Sella Rice
  •Non Basmati Rice
Mushroom Risotto
  • 1 tablespoon olive oil
  • 25 gm butter
  • 1 onion, chopped
  • 200 gm sliced mushrooms
  • 1/2 cups arborio rice
  • 1/4 cup white wine (optional)
  • 4 cups hot chicken stock/veg stock
  • 1/3 cup parmesan cheese grated
  • 1 tablespoon parsley
  • 25 grams extra butter just before serving
  • Salt
  • Pepper
  • Saute onion and mushrooms in oil and butter until soft.
  • Stir in rice and cook till transparent, add wine if it gets dry.
  • stir in 1 ladle of stock. Stir well, cover and simmer gently for several minutes or till rice looks dry.
  • Add more stock, stir,cover and keep repeating this process till rice is just cooked (about 25 minutes).
  • Taste and add a little salt.
  • Now remove from heat and stir in parmesan, parsley, extra butter if using and pepper to taste.
Key Ingredients: Mushroom, Olive Oil, White Wine, Arborio Rice, Parmesan Cheese, Parsley, Chicken Stock, Butter, Onion, Salt, Black Pepper
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