Mushroom Risotto

I have been yearning to make risotto for such a long time..Courtesy to Tyler Florence and master chef series

You see the Arborio rice is 22 dollar per kilo hereL Isn’t that a crazy price for rice?

I would rather go out and eat Creamy risotto somewhere in Robertson Quay than pay such a hefty price for rice!!

Anyways back to today’s headlines, after having a scrumptious Thai lunch @ Bangkok Jam, we went to the movie Adventures of Tin tin

Half way through the movie there was some technical issue and movie was paused for 3 minutes or less than that

And guess what, all of us were given a movie /pop corn vouchers as a compensation for that 3 minutes!! Yeyy..I love GV CinemasJ

The lucky charm continued and I managed to get a pack of Carnaroli rice from Cold storage for a reasonable price!

I grabbed some mushrooms, parmesan and a bottle of wine too and rushed home..

And here is the Creamy mushroom risotto without any cream though!

  

Mushroom Risotto

Ingredients

3/4 Cup rice

3/4 Cup of flavorful mushrooms of your choice cleaned and diced

3 cups of vegetable stock

1 Onion diced

1 Garlic chopped

1 tspn of dried rosemary leaves or flavorings of your choice

3-4 tablespoon of parmesan cheese

1 tablespoon Olive oil

Directions

Bring stock to boil, reduce the flame let it simmer in the sauce pan

In a pan, heat the olive oil sauté the onion, garlic and rosemary for 3-4 minutes

Add the rice and sauté for 2-3 minutes

Add the mushrooms and continue to sauté for another couple of minutes

Add the stock 1/2 cup at a time and stir lightly. You have to keep stirring lightly. As George Calombaris says agitating is very crucialJ

Once the stock is completely absorbed, add another half cup of stock and continue to stir.

Keep adding ½ cup stock at a time and stir until the rice is cooked and slightly chewy.It might take 15-20 min

You can add the parmesan cheese towards the end and stir well.

Add salt and pepper to taste.