Portobello and Oyster Mushroom Risotto
|Mixed mushrooms||1 Pound, sliced (500 Gram, Oyster, Shiitake, Flat, Enoki, Swiss)|
|Olive oil||1 1⁄2 Fluid Ounce (40 Milliliter)|
|Garlic||2 Clove (10 gm), minced|
|Leek||1 , finely sliced|
|Chicken stock||1 3⁄4 Pint (1 Liter)|
|Arborio rice||2 Cup (32 tbs)|
|White wine||4 Fluid Ounce (1/2 Cup / 120 Milliliter)|
|Lemon||1 , finely grated rind|
|Pecorino cheese||2 Ounce, grated (1/2 Cup / 60 Gram)|
|Parmesan cheese||2 Ounce, grated (1/2 Cup / 60 Gram)|
|Parsley||2 Tablespoon, chopped|
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.