Mushroom Risotto
Preparation
Heat water and stock in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
1
Meanwhile, melt 2 tbsp butter in large saucepan over medium heat; add onion and mushrooms cook until soft. Add rice and stir for 2 to 3 minutes. Add wine; stir until absorbed.
2Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
3Cook for approximately 25 to 30 minutes or until rice is tender and mixture has a creamy consistency.
4Stir in cream, cheese, tomatoes, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes and serve.
Ingredients:
- 3 cups water
- 2 cup veg stock
- 1/4 cup butter, divided
- 1 cup sliced mushroom
- 1/2 cup chopped onion
- 1 cup uncooked arborio rice or 1 cup medium grain rice
- 1/3 cup dry white wine( if required)
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1/4 cup diced sun-dried tomato (optional)
- Keya Salt to taste
- Keya White Pepper Powder to taste
- 1 teaspoon Keya Parsley