Mushroom and parmesan cheese risotto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | litre | Vegetable stock |
| 55 | grams | Butter; unsalted |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Shallot; chopped |
| 310 | grams | Arborio rice |
| Salt and pepper | ||
| 55 | grams | Parmesan cheese; finely grated |
| 4 | ounces | Mushrooms |
| 4 | ounces | Oyster mushrooms |
Directions
Heat the stock and simmer. In a heavy based pan heat half the butter and all the oil. Add the shallot and cook until transparent. Add the dry rice and and stir until the rice is well cooked, then add the cleaned mushrooms, (cut if they are too large) and stir.
Add 150ml of hot stock over the rice and cook stirring over a medium heat until the liquid has been almost absorbed. Continue adding the stock until the grains are swollen. Remove the pan from the heat and season to taste.
Stir in the remaining butter and grated Parmesan.
Serve immediately with extra slivers of shaved Parmesan and flat leaf parsley.
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