This mushroom risotto can be vegan or non-vegan. Below is just the basics which invites further additions (of meat or vegetables) if desired.
Ingredients
- chicken/vegetable/mushroom stock 5-6C – heat over med. heat and kept warm
- mushrooms 8oz – sliced
- white wine 1/4C
- onion 1/4C – minced
- garlic 2-4 cloves – minced
- Arborio rice 1 ¼ C (washed and rinsed)
- (opt) butter – 2T
- (opt) prawns
- Garnish: parsley 2T – chopped
- (opt but recommended) wedge of lemon
Steps
- prepare chicken stock
- Saute sliced mushrooms ov. med heat. Season with nooch/salt & pepper. Set aside.
(Do same for prawns, if using.) - Saute onions. Season. Add garlic.
- Stir in rice. Stir 1 min. Add wine.
- * Set timer: 20 mins – 30mins
- One ladle at a time, ladle in the warm stock. Stir constantly.
When most evaporated, add more stock.
Continue till timer goes off or till desired rice consistency. - Butter – stir in; tog. with cheese/flavouring if using.
Mushrooms – add.
COVER – 5 mins. - Plate up, top with prawns if using.
- Garnish; including wedge of lemon
Ref. * (littlespricejar.com) - Mushroom Parmesan Shrimp Risotto
