Rice Recipes – Rissotto
Ingredients:
3 cup – Stock
1 No – Onion medium chopped
50 gms – Butter
225 gms – Rice
3 tbsp – Dry white wine
50 gms – Asparagus tips or Mushrooms
3 tbsp – Cheese
Method:
Wash and soak the rice for 20 mins.
Heat a sauce pan and melt half the butter and saute onions for few mins but do not allow them to turn brown.
Add the asparagus or mushroom and rice and stir for 1-2 mins.
In another keep the stock simmering over low heat.
Add half the stock to the rice and cook till the rice gets opaque.
Pour the wine and boil till absorbed.
Add the stock (as required) making sure the rice does not get too tender.
Add the reamining butter and cheese and fluff with a fork. Serve at once pipping hot.
Tip: Mushrooms are one of the most flavourful and versatile foods. They can act as an addition, flavouring or be the main entrée.
A sauté of shiitake, crimini and oyster mushrooms are complement to pasta and risottos. To bring out the best pair the above with butter and wine.