Ingredients:
- 1 onion
- 1.5 cups risotto rice
- 1 litre stock
- 500g mushrooms
- Olive oil
- 2 cloves garlic
- 10g butter
- Rosemary
- Thyme
- Salt & Pepper
- Parmesan cheese
- Lemon juice
Instructions:
1. Chop the mushrooms and fry in a pan until browned.
2. Meanwhile, fry the onion. Add the rice and begin to ladle in the stock, a bit at a time until absorbed.
3. Add the garlic, herbs and seasoning.
4. When the liquid is absorbed and the rice is no longer crunchy, add the mushrooms, butter, parmesan cheese and a good squirt of lemon juice.
2. Meanwhile, fry the onion. Add the rice and begin to ladle in the stock, a bit at a time until absorbed.
3. Add the garlic, herbs and seasoning.
4. When the liquid is absorbed and the rice is no longer crunchy, add the mushrooms, butter, parmesan cheese and a good squirt of lemon juice.
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