Portobello and Oyster Mushroom Risotto Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Shiitake mushrooms | 500 Gram, sliced | |
| 40 ml/1 1/2 fI oz olive oil | ||
| Garlic | 2 Clove (5gm), minced | |
| Leek | 1 , finely sliced | |
| 1 litre/1 3/4 pt chicken stock | ||
| Arborio rice | 2 Cup (16 tbs) | |
| 1/2 cup/1 20 ml/4 fl oz white wine | ||
| Rind of 1 lemon, finely grated | ||
| 1/2 cup/60 g/2 oz each pecorino and Parmesan cheese, grated | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
1. Slice mushrooms. Heat the butter in pan, add the mushrooms, and cook for a few minutes. Remove from the heat and set aside.
2. Heat the oil in a large heavy-based saucepan, add the garlic and leek, and cook for 5-6 minutes until cooked. Meanwhile, place stock in a saucepan and simmer gently.
3. Add the rice and stir for 1 minute, coating the rice in oil. Add the white wine, and cook until liquid is absorbed. Start adding the stock a ladle at a time, stirring continuously until liquid has been absorbed. Continue adding stock a ladle at a time until stock is used and rice is cooked.
4. Stir in mushrooms, lemon rind, cheeses and parsley and serve immediately.
2. Heat the oil in a large heavy-based saucepan, add the garlic and leek, and cook for 5-6 minutes until cooked. Meanwhile, place stock in a saucepan and simmer gently.
3. Add the rice and stir for 1 minute, coating the rice in oil. Add the white wine, and cook until liquid is absorbed. Start adding the stock a ladle at a time, stirring continuously until liquid has been absorbed. Continue adding stock a ladle at a time until stock is used and rice is cooked.
4. Stir in mushrooms, lemon rind, cheeses and parsley and serve immediately.
Chef
