Trully Simple Easy Romantic Risotto
Ingredients for a Romantic Risotto
100g Arborio rice
50 g unsalted butter
1/2 tablespoon olive oil
1 large onion, finely chopped
100 g flat mushrooms, coarsely cut
1/2 litres vegetable stock
2 tablespoons of finely grated Parmesan Cheese
Salt and fresh coarsely ground black pepper
Cooking:
- Melt 40 g with the olive oil in a saucepan.
- Add the chopped onions and cut mushrooms, cooking gently for a few minutes.
- At the same time bring the stock to a simmer in another pan.
- Add the rice to the onions and mushrooms and continue to cook, stirring, for a few minutes.
- Add the stock to the rice a little at a time, stirring slowly, and allowing the risotto to simmer slowly.
- When the rice has absorbed the stock, add some more (continue to do this and keep stirring to prevent the rice from sticking).
- The risotto will take 20-25 minutes to cook.
- The rice should have a slight bite in it at the end as this will prevent it from becoming too starchy.
- Add the Parmesan and the remaining 10g (½ oz) of butter. Season with salt and pepper.
Serve your Risotto hot
(a candle lit dinner for 2 perhaps?)
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