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| Main Ingredients | Arborio rice, Button mushrooms |
| Cuisine | Indo-Italian |
| Course | Noodles and Pastas |
| Prep Time | 11-15 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Mushroom Rissoto
- 1 1/2 cups Arborio rice
- 20-25 Button mushrooms
- 1 tablespoon Button mushrooms
- 1 tablespoon Butter
- 1 tablespoon Garlic finely chopped
- 1 small Onion finely chopped
- 1/4 cup White wine
- to taste Salt
- 4 cups Vegetable stock
- 2 tablespoons Fresh cream
- 2 tablespoons Parmesan cheese
Method
- Remove the mushroom stems and slice them thickly. Heat oil in a deep non-stick pan. Add half tablespoon butter and let it melt. Add garlic and sauté for one to two minutes.
- Add onion and sauté till translucent. Add white wine and stir to mix. Cook for half a minute. Add rice and mix well. Cook for five minutes.
- Add mushrooms. Mix well and cook for two to three minutes. Add salt. Mix well and add vegetable stock. Cover and cook for ten to twelve minutes.
- Add the remaining butter and cream. Mix well and add Parmesan cheese. Mix again and cook for half a minute. Serve hot.
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