Rissotto

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
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