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Ингредиенты
- 1 lt Vegetable stock
- 55 gm Butter, unsalted
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Shallot, minced
- 310 gm Arborio rice
- Â Â Salt and pepper
- 55 gm Parmesan cheese, finely grated
- 4 ounce Mushrooms
- 4 ounce Oyster mushrooms
Инструкции
- Heat the stock and simmer. In a heavy based pan heat half the butter and all the oil. Add in the shallot and cook till transparent. Add in the dry rice and and stir till the rice is well cooked, then add in the cleaned mushrooms,
- (cut if they are too large) and stir.
- Add in 150ml of warm stock over the rice and cook stirring over a medium heat till the liquid has been almost absorbed. Continue adding the stock till 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.
