Mushroom risotto

Recipe from: 9/24/1992 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 60
    ml
    butter or margarine
  • 1
    onion
  • 1
    clove garlic
  • 250
    g
    fresh button mushrooms
  • 500
    g
    uncooked white rice
  • 125
    ml
    dry white wine or chicken stock
  • 15
    ml
    tomato paste
  • salt and freshly ground black pepper to taste
  • 1
    Litres
    chicken stock
  • 200
    g
    tuna, drained and flaked
  • 30
    g
    butter or margarine
  • 30
    ml
    Parmesan cheese (optional)
 

Method

 
Melt the 60 ml butter or margarine in a large pan and sauté the onion and garlic until soft. Add the mushrooms and sauté until pale brown.
Add the rice and stir-fry until the rice grains are coated with the butter.
Reduce the heat and add the white wine, tomato paste and salt and pepper to taste.
Add half the chicken stock and bring to boil, stirring every now and then. Simmer for about 5 minutes.
Add the remaining chicken stock and simmer for another 12-15 minutes or until the rice is cooked but not mushy.
Add the tuna and blend lightly.
Add the 30 ml butter and Parmesan cheese just before serving, mixing lightly with a fork.
 

Read more on: starch
 

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