Recipe for Mushroom Risotto

Duration for cooking: 40-50 minutes Introduction: When mushroom risotto is cooked slowly, it is very sweet and worth it. T compliments other form of dishes like grilled meat and chicken very well. Making the mushroom risotto involves stirring hot stock into the rice which is not cooked and cooking it slowly as the stock is absorbed. This technique of cooking is known as risotto method. The sweetness of it all comes from preparing the dish using the mushroom stock though sometimes, one can substitute with vegetable stock. Ingredients: Butter Finely chopped onions Mushrooms Risotto rice White wine or stock Hot chicken or vegetable stock Olive oil Finely chopped clove garlic Finely grated parmesan cheese Chopped parsley Salt and black pepper to taste Procedure: 1. Turn on the source of heat 2. Put butter in a saucepan and allow it to melt 3. Add onions to the butter and cook slowly until they become soft 4. Add half the mushrooms and sauté for a minute 5. Add risotto rice to the cooking pan 6. Stir for a few minutes until heated through and coated with the melting butter 7. Add the white wine or stock and then cook for a few minutes 8. Add a ladleful of hot stock 9. Stir until the rice has absorbed it all 10. Continue to add the stock, a ladleful at a time while stirring continuously until all the stock has been absorbed 11. Stirring and absorption can take around quarter an hour 12. When all the liquid has been absorbed, the rice by now should be tender although still firm at the centre 13. As the rice continues to cook, take a second pan and heat oil over a source of heat 14. Add garlic and fry gently for a few seconds 15. Add the remaining mushroom to the saucepan and mix them well 16. Season to taste and then fry for about five minutes 17. When the rice is cooked, stir the mushrooms, the butter, the Parmesan cheese and parsley together 18. Remove from the source of heat 19. Mix them well 20. Season to taste and serve your dish Note: risotto rice can turn glutinous very fast and thus, it is always advisable to serve it right away. If you cook your risotto rice well, it should be soft and it should not be gluey