My girl enjoys Risotto alot and now that I know where to buy Arborio rice easily, I guess she will be one happy girl.
Actually I am pretty happy with this Circuit Breaker. Everyone is at home and on time for meal so I find it so much easier to cook and not worried whether the dish can stand time waiting. Also it is about time I used up the chicken broth that I had in my freezer.
Since I have stock up on mushroom, I shall just use whatever mushroom I have on hand to make Mushroom Risotto with Pan fried Salmon.
What you need:
1 liter chicken broth (need not use all, it depends on the rice absorption)3 tbsp olive oil (2 + 1 tbsp)100g oyster mushroom, diced small250g shitake mushroom, sliced thinnly1/2 small yellow onion, diced170g Arborio riceSea salt to tasteBlack pepper to taste30g butter15g freshly grated parmesan cheese
Method:
In a saucepan, warm chicken broth over low heat.
On med high heat, heat 2 tbsp olive oil and sautee the mushrooms and cook until soft. About 3 mins. Remove mushroom and set aside.
Add 1 tbsp olive oil and stir in the diced shallot. Cook until soft.
Add in the rice, stirring it into the oil evenly for about 2 mins.
When rice taken a golden colour, pour in the wine, stirring constantly until wine is totally absorbed.
Add ½ cup of broth to the rice and stir until the broth is absorbed, continue with the next ½ cup of broth at a time and stirring. The rice is cooked (approx. 15 – 20 mins).
Remove from heat and stir in the mushrooms and their liquid, butter, and Parmesan.
Season with salt and pepper.
Keep Safe!
