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Mushroom risotto

By admin
23 July 2014

This easy risotto recipe was develop for Spekko by Lentswe Bhengu.

1 cup                           Spekko Parboiled Long Grain Rice

2 tablespoons              olive oil or cooking oil

2                                  cloves garlic, minced

2 tablespoons              butter

1 punnet                      exotic mushrooms

3 1/4 cups                   warm chicken stock or vegetable stock

1/4 cup                        Parmesan cheese, grated

2 tablespoons              fresh basil, shredded

  1. In a large pot saute the rice in oil over medium heat for 5 minutes.

  1. Add garlic and stir 1 minute more.
  2. In a separate pan, heat 2 tablespoons butter and sauté the mushrooms until lightly browned. Set aside.

  1. Slowly add 1 cup of the stock to rice mixture (be careful of spattering, because the stock will steam up when it hits the hot pan); stir constantly. Cook and stir over medium heat until the stock is absorbed (about 5 minutes).
  2. Add 2 more cups of stock, 1/2 cup at a time, stirring constantly until all the stock is absorbed. Stir in remaining broth and mushrooms. Cook and stir until rice is creamy and just tender. Stir in cheese and snipped basil.