Creamy Italian Rice with Funghi
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
1
- Ingredients
- 1 cup button Mushrooms
- 1 Tbsp olive oil
- ½ small Red onion (finely chopped)
- 1 clove garlic cloves (minced)
- ½ cup Risotto
- ¼ cup white wine
- ½ Tbsp butter
- 1 ½ cups hot vegetable stock
- 2 Tbsps Parmesan (grated)
- 1 tsp parsley (chopped)
- salt
- peppers
Preparation steps
1.
Chop most of the mushrooms into small pieces, and slice a couple of them vertically for garnishing.
2.
Heat the oil in a saucepan or deep frying pan over a moderate heat. Add the onions and garlic, and fry for 5 mins until soft.
3.
Stir in the fresh mushrooms, season with salt and pepper and continue to cook for 6-8 mins until the mushrooms are tender and soft.
4.
Add the rice into the pan and cook for 1 min coating it in the juices and oil. Pour over the wine and let it simmer and reduce.
5.
Over a medium heat, pour in a quarter of the vegetable stock. Simmer the rice stirring often to avoid sticking until the rice has absorbed all the liquid.
6.
Add the same amount of stock again and continue to simmer and stir until the stock is absorbed. Repeat once more.
7.
Add the final quarter of stock and stir until absorbed. The rice should be soft and tender. Take care not to let the rice stick.
8.
If the rice is still undercooked add a little boiling water and simmer for a few more minutes.
9.
When soft and tender, remove the pan from the heat and stir the butter through the risotto. Allow to stand for a few minutes.
10.
Stir through the grated parmesan cheese and garnish with chopped parsley and serve.
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