Recipe for Mushroom Risotto – the secret lies in cooking the rice in a creamy sauce.
1 x 200 ml Ina Paarman’s Ready to Serve Mushroom Sauce
4 cups (1 litre) boiling water
2 T (30 ml) Ina Paarman’s Chicken Stock Powder (or vegetable stock for vegetarians)
2 T (30 ml) butter
2 T (30 ml) olive oil
1 medium onion, finely chopped
1 cup (250ml) Arborio rice (or short grain rice)
1 x 250 g punnet sliced mushrooms (portabellini is best)
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
2 t (10 ml) lemon rind, grated
3 T (45 ml) finely sliced fresh chives or parsley
1 clove garlic, crushed
Mix the mushroom sauce, boiling water and stock powder in a jug and keep on the side.
Melt the butter and oil in a medium/large heavy based saucepan, add the onion and sautee over medium heat until the onion is wilted and golden.
Add all the rice at once and, over high heat, stir-fry for 2-3 minutes until the rice has absorbed the butter and starts discolouring.
Add all the mushrooms and stir for 1 minute only. Season with Garlic & Pepper seasoning.
Now start adding the sauce/stock mixture, half a cup at a time. Keep stirring gently, over medium heat, until the stock is absorbed, before adding the next half a cup, continue like this until all the stock has been absorbed. It takes about 12-15 minutes.
Switch off the stove and cover the saucepan with a lid. Mix together the lemon rind, chives and garlic.
Dish the risotto into ‘soup’ plates, sprinkle with chive topping and serve. I always like to have a salad on the table (dressed with Balsamic Vinaigrette) to eat with or after the risotto.
By: Ina Paarman