Mushroom Risotto, is an elegant recipe that is easy to cook along with very few ingredients and a simple process. I used fresh enoki mushrooms with some chopped vegetables and rice. Some chicken broth for enhanced flavours and little bit of spices.
Equipment
- saucepan
Ingredients
- 2 cups of Enoki mushrooms
- 1 cup corn kernels
- 1 cup of brown rice
- 2 tsp butter/ghee
- 3 cloves of garlic
- 1 cube of chicken stock
- 3 cups of boiled water
- 1/2 cup shredded parmesan
- 1/2 cup shredded cheddar
- 2 tsp crushed black pepper
- 1/4 tsp pinch of dried mixed herbs
- Salt to taste
Instructions
- Wash and soak brown rice in water for about an hour.
- Meanwhile boil 3 cups of water in a container and crush the chicken stock cube in it, mix and keep aside.
- Finely chop mushrooms and garlic cloves.
- Heat butter/ghee in a saucepan and fry garlic until golden.
- Add mushrooms, cover and cook for nearly 10 mins until all the water is evaporated, keep stirring.
- Add corn, soaked rice, salt and stir fry for 5 minutes.
- Add the boiled stock water gently while stirring the mixture.
- Keep stirring time to time while also covering and cooking at low flame, until rice is soften up yet remains little watery. This might take about 20-30 mins.
- Turn the heat off and mix grated cheeses along with black pepper, then quickly cover and let it steam for few minutes. This will soak up the rest of the water in the risotto.
- Serve hot.