Mushroom Risotto

Mushroom Risotto Recipe

Ingredients

1 tbsp butter

1 onion small , chopped

6 tomatoes sun dried , chopped

50 g porcini mushroom dried

1 cup arborio rice

1/4 cup dry white wine

2.5 cups stock warm

3 tbsps heavy cream

1/4 cup parmesan cheese freshly shredded

Instructions

In a thick pan, heat the butter and add chopped onion. 

Saute the onion in the butter for about 3 minutes, till they are translucent.

Add the mushrooms and 3/4th of sun dried tomatoes and saute about 3 more minutes. 

Add the rice (don't wash them before) and stir everything until rice is well coated and translucent (about 5 minutes).

Now add the wine and cook until evaporated.

If you are not using wine, then skip the step 3 and stir in 1 cup of hot stock and simmer the rice on slow heat.

When this stock is absorbed add another cup and continue like this till you use up all the vegetable stock. 

This will take approximately 20 minutes. During this time you must stir the rice very often especially when you are adding liquid , it helps to release the starch to make it creamy.

Finally Stir in the cream and cheese an and salt to taste. 

Cover and let sit for about 2 minutes before serving and top it with remaining 1/4th the quantity of tomatoes.

Mushroom Risotto Recipe