This rich, creamy Italian 'Mushroom Risotto' is a delectable dish and makes for an elegant main course! This risotto will capture your taste buds and increase your appetite. Best to be served with grilled chicken and stir-fried veggies.
Ingredients:
· Arborio rice – 1 cup
· Olive Oil – 2 tbsp
· Garlic – 1 tbsp
· Onion – 1 medium (finely chopped)
· Bay leaves – 1-2
· Mushrooms – 250-300 gms (sliced)
· Fresh Oregano leaves or dried – 2-3 sprigs
· White wine (optional) – ½ cup
· Vegetable stock – 900 ml (hot) or plain hot water
· Red chili flakes – 1 tsp
· Pepper powder – ¼ tsp
· Butter – 50 gms
· Parmesan cheese – 50 gms
· Salt to taste
Method:
· Heat olive oil in a pan and add garlic, onion and bay leaves. Sauté for 2-3 mins.
· Now add the risotto rice and sauté it well.
· Add mushrooms and fresh or dried oregano leaves to the pan.
· Now add white wine and keep stirring on high flame until all the wine is completely absorbed. Adding wine is completely optional.
· Add hot water in small batches and keep stirring.
· Season with salt, black pepper and chilli flakes.
· Now add the next batch of water and stir again until the water is completely absorbed.
· Then add the final batch of water. It will roughly take 35-45 minutes to cook.
· Discard the bay leaves and oregano leaves.
· Finally add a dollop of butter and grated parmesan cheese. Lower the flame and mix it well.
· Mushroom Risotto is ready to be served! Garnish with grated Parmesan and serve hot with stir fried veggies and grilled chicken.
Link for Stir Fried Veggies amd Grilled Chicken:
