Mushroom Rissotto

[ Serves 4 ]

Ingredients:

• 350 gms Arborio Rice
• 30 ml Olive oil
• 2 tbsp chopped Garlic
• 150 gms chopped Onion
• 750 ml Vegetable Stock
• 30 ml White Wine(optional)
• 200 gms sliced Mushroom
• 100 ml cream
• Seasoning as required

Procedure:

Step 1:-

1. Pre-heat the non-stick pan, pour olive oil, add garlic and onion, add Arborio rice, sauté altogether for 3 minutes, add white wine and cook until wine dries.
2. Add vegetable stock and boil the rice for 12 min(until rice is 70% cooked).

Step 2:-

1. Sauté onion and garlic in olive oil then add sliced mushrooms and give nice golden colour to mushrooms.
2. Add the 70% cooked Arborio rice and cream then cook for another 7 minutes add vegetable stock if needed. Finally season well.
3. Garnish with red Cabbage and Parsley sprigs