Shimeji mushroom & rosemary risotto
This is a delicious risotto for any day of the week. Hope you enjoy making it!
Shimeji mushroom & rosemary risotto
This is a delicious risotto for any day of the week. Hope you enjoy making it!
Cooking Instructions
- 1
In a pot melt the butter, and cook for 5 min the onion with the garlic until caramelised
- 2
Prepare the stock in hot water and keep aside
- 3
Cut the half bunch of your mushrooms and keep aside
- 4
Now add the mushrooms and cook for 5 min all together (mushrooms, onion and garlic). Once done transfer to a container and keep closed.
- 5
In the same pan now add a bit of olive oil or more butter and cook the rice for a few minutes until a bit brown. Keep stirring so it doesn’t stick to the pan.
- 6
Now add the wine and keep stirring until the wine is absorbed by the rice.
- 7
Now add the rosemary for the flavour.
- 8
Then start adding one cup of stock at a time, keep stirring until it is absorbed, keep adding the other cups the same way as this is the slow and proper way to cook the risotto.
- 9
Once you have added all the stock (this will take about 20 min) then add the mushroom, garlic and onion mix and stir.
- 10
Now add a cup of parmesan cheese, the salt and pepper according to your taste.
- 11
Ready to enjoy 😉
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