Mushroom risotto

Recipe from: 3/1/2005 12:00:00 AM

Ingredients 11
Servings 4
Time

Ingredients

  • 100
    g
    butter
  • 1
    small onion, finely chopped
  • 200
    g
    Arborio rice, uncooked
  • 200
    g
    button mushrooms, sliced
  • 200
    g
    oyster mushrooms, broken
  • 500
    ml
    vegetable or chicken stock
  • 100
    g
    spinach leaves, sliced
  • 1
    small tomato, diced
  • 5
    fresh basil leaves
  • salt and freshly ground black pepper to taste
  • 50
    g
    Parmesan cheese, grated
 

Method

 
Melt half the butter, add onion and sauté until soft. Add unwashed rice.
Stir in mushrooms. Add stock, bit by bit, stirring continuously ad allowing the rice to absorb it.
Add spinach, tomato, basil and seasoning. Continue stirring.
When the rice achieves a creamy consistency, add cheese and remaining butter, stir to mix and serve immediately.
 

Read more on: starch  |  sauté
 

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