Ingredients:
15 ml Olive oil
15 ml Butter
1 Onion, finely chopped
5 ml Garlic, crushed
250 g Mushrooms, sliced (mix of 3 different types)
500 ml Tastic Rices of the World Risotto Rice
1 L Vegetable OR chicken stock
125 ml Parmesan cheese, grated
125 ml Fresh Cream
½ bunch Italian parsley, fresh and chopped
Salt and pepper to taste
Method:
Heat olive oil and butter in a suitable saucepan. Sauté onion, garlic and mushrooms until soft.
Add rice and sauté until translucent and covered with the fat from the olive oil and butter.
Add 250 ml of the stock and stir, reduce heat and simmer until absorbed.
Add another 250 ml of the stock and stir, simmer until absorbed, repeat with the rest of the stock, adding 250 ml each time.
If the rice is not cooked or if it needs a little more liquid, add some more stock.
Take off the heat and add the grated parmesan cheese and cream and mix well or until cheese is melted.
Season to taste with salt and pepper. Add the parsley and stir.
Serve piping hot in warmed bowls.
15 ml Olive oil
15 ml Butter
1 Onion, finely chopped
5 ml Garlic, crushed
250 g Mushrooms, sliced (mix of 3 different types)
500 ml Tastic Rices of the World Risotto Rice
1 L Vegetable OR chicken stock
125 ml Parmesan cheese, grated
125 ml Fresh Cream
½ bunch Italian parsley, fresh and chopped
Salt and pepper to taste
Method:
Heat olive oil and butter in a suitable saucepan. Sauté onion, garlic and mushrooms until soft.
Add rice and sauté until translucent and covered with the fat from the olive oil and butter.
Add 250 ml of the stock and stir, reduce heat and simmer until absorbed.
Add another 250 ml of the stock and stir, simmer until absorbed, repeat with the rest of the stock, adding 250 ml each time.
If the rice is not cooked or if it needs a little more liquid, add some more stock.
Take off the heat and add the grated parmesan cheese and cream and mix well or until cheese is melted.
Season to taste with salt and pepper. Add the parsley and stir.
Serve piping hot in warmed bowls.
