Mushroom Risotto

Recipe No.: W-8

InternationalItalian50 minServes 4

Risotto is an Italian rice dish cooked in broth until creamy, believed to have originated in Lombardy in northern Italy, where rice grows in the Po Valley. The first recipe identifiable as risotto dates from 1809, and one legend says saffron was first added at a wedding feast.

Origin of the dish: Lombardy (Milan), Italy

Ingredients for Mushroom Risotto

• Ingredients
• 1 litrehot chicken or vegetable stock
• 30 gbutter and 2 tbsp olive oil
• 400 gmushrooms, sliced
• 1onion, finely chopped, and 2 garlic cloves
• 300 garborio or carnaroli rice
• 1 tbsplemon juice for acidity
• 50 ggrated Parmesan (vegetarian or halal-certified rennet) and 1 tbsp butter
• Salt, pepper and chopped parsley

Method

1. Sauté the mushrooms in 1 tbsp oil and some butter over high heat for 6 to 8 minutes until browned, season and set aside.
2. In the same pot heat the remaining oil and butter and cook the onion 5 minutes, adding the garlic for a minute.
3. Add the rice and stir 2 minutes until translucent at the edges, then add the lemon juice.
4. Add the stock a ladle at a time, stirring and letting it absorb before the next, about 18 to 20 minutes until the rice is tender and creamy.
5. Stir in the mushrooms, Parmesan, butter and parsley vigorously and adjust the salt. Rest 2 minutes covered and serve.

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