This is a very simple recipe you can prepare at home; a very pleasing, delicious Valentine's meal with minimum effort. ;)
Check out the reels here:
Mushroom Risotto
2. Heat 1 tbsp oil and 1 tbsp butter and sauté the cubed mushrooms for 4-5 mins, then season with mushroom seasoning. Repeat with sliced mushroom, cooking until they’re browned around the edges.
3. Heat oil and 1 tbsp butter in a pan. Sauté onions for 2 mins. Add arborio and toast for a min, until the rice is crackling. Add stock, about 200ml at a time, and stir occasionally to massage out the starch from the rice. Cook for about 20-25 mins, until rice is al dente.
4. Stir in cubed mushrooms to the risotto. At this point, your risotto should still be a little soupy (not too dry). Stir in Parmesan and 1tablespoon of butter. Your risotto should be creamy now.
5. Serve risotto with sliced mushrooms and chives. Grate more Parmesan if you like.
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
Recipe by Baby Sumo
Preparation time: 5 mins
Cooking time: 25-30 mins
Serves 4
Ingredients
250g arborio rice
1 yellow onion, finely chopped
2 tbsp olive oil
2 tbsp salted butter
1.2l vegetable stock
30g freshly grated Parmiagiano Reggiano, plus extra for garnishing
2 tsp chopped chives
For the mushroom
2T olive oil
2T salted butter
200g king oyster mushroom
2 tsp mushroom seasoning
1. Cut about 1.5 inch from the top of the mushrooms and thinly slice. Cube the rest of the mushrooms.
250g arborio rice
1 yellow onion, finely chopped
2 tbsp olive oil
2 tbsp salted butter
1.2l vegetable stock
30g freshly grated Parmiagiano Reggiano, plus extra for garnishing
2 tsp chopped chives
For the mushroom
2T olive oil
2T salted butter
200g king oyster mushroom
2 tsp mushroom seasoning
1. Cut about 1.5 inch from the top of the mushrooms and thinly slice. Cube the rest of the mushrooms.
2. Heat 1 tbsp oil and 1 tbsp butter and sauté the cubed mushrooms for 4-5 mins, then season with mushroom seasoning. Repeat with sliced mushroom, cooking until they’re browned around the edges.
3. Heat oil and 1 tbsp butter in a pan. Sauté onions for 2 mins. Add arborio and toast for a min, until the rice is crackling. Add stock, about 200ml at a time, and stir occasionally to massage out the starch from the rice. Cook for about 20-25 mins, until rice is al dente.
4. Stir in cubed mushrooms to the risotto. At this point, your risotto should still be a little soupy (not too dry). Stir in Parmesan and 1tablespoon of butter. Your risotto should be creamy now.
5. Serve risotto with sliced mushrooms and chives. Grate more Parmesan if you like.
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
No comments:
Post a Comment
Please drop any comments or questions you may have here. Thank you so much for reading!