Cheesy Mushroom Risotto
|Butter||1 1⁄2 Ounce (45 Gram)|
|Flat mushrooms||6 1⁄2 Ounce, thickly sliced (200 Gram)|
|Button mushrooms||4 Ounce, halved (125 Gram)|
|Shiitake mushrooms||6 1⁄2 Ounce (200 Gram)|
|Oyster mushrooms||6 1⁄2 Ounce (200 Gram)|
|Arborio rice/Risotto rice||14 Ounce (2 Cups, 440 Gram)|
|Hot vegetable stock||1 3⁄4 Pint (4 Cups, 1 Liter)|
|Grated parmesan cheese||4 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Melt 15g butter in a frying pan. Add flat, button, shiitake and oyster mushrooms and cook over a medium heat, stirring constantly, for 4-5 minutes or until mushrooms are soft. Remove pan from heat and set aside.
2. Melt remaining butter in a clean frying pan. Add rice and cook over a medium heat, stirring constantly, for 2 minutes. Pour 1 cup/250 ml 8fl oz hot stock into rice and cook over a medium heat, stirring constantly, until stock is absorbed. Continue cooking in this way until all the stock is used and rice is just tender.
3. Stir mushroom mixture, Parmesan cheese and black pepper to taste into rice mixture and cook for 2 minutes longer.