Mushroom Risotto
Course: Rice/Pasta/Noodles
Servings: 4
Preparation Time: 10 min
Cooking Time: 25-30 min
Level of Difficulty: Simple
Ingredients
1 cup sweet glutinous rice, rinsed twice
3 tablespoons cream
1 cup milk
2 cup chicken stock
½ cup fresh shiitake mushrooms
1 tablespoon dried thyme
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
Preparation:
Heat milk and cream in a large saucepan until warm (about 5 minutes). Reduce heat and keep at a gentle simmer. Heat butter and 2 tablespoons of oil in a heavy-based pot over medium heat then add chopped onions. Cook, stirring until soft and translucent with slightly browned edges. Add the rice and 1 tablespoon of thyme. Cook, stirring for 1 minute.
Add 1/2 cup of simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a spoonful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next spoon for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
Heat 1 tablespoon of oil in a large frying pan over high heat. Add the sliced mushrooms and garlic and stir until garlic is lightly browned. Add the mushroom mixture to the risotto and stir to combine. Season with salt and pepper to taste. Serve immediately.
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