Mushroom risotto

Ingredients - Serve 2:

Onion - 1/2 - chopped

Garlic - 1/2 cloves - chopped

Celery - 2 sticks - trimmed and chopped

White wine - 25 ml

Risotto rice - 125 g

Chicken stock - 250 ml

Water - 250 ml

Mushroom - 8 medium size mushroom, sliced

Lemon - 1/2

Parsley - few sprigs, chopped

Butter - 1 tsp

Parmesan cheese - small handful

How to cook: 

1/ Mix the chicken stock and water, heat up until boiling.

2/ In a saucepan, add 1/2 tsp oil, add in onion, garlic and celery. Slowly fry without coloring for at least 10 mins

3/ Turn the heat up and add rice for 5 mins

4/ Add wine and stir until the liquid has been cooked in the rice

5/ Add salt and chicken stock to just cover the rice. Turn the heat to simmer

6/ Add chicken stock again when the liquid has been cooked into the rice. Repeat until the rice becomes al dente.

7/ In another sauce pan, add 1/2 tsp oil, add in mushroom. Fry until golden brown.

8/ Put the mushroom into a bowl. Mix with parsley and lemon juice.

9/ When the rice becomes al dente, take it off from heat. Add butter and Parmesan cheese (the more butter & cheese, the more creamy & stronger flavour). Put a lid on for 3 mins.

10/ Serve with mushroom mix on top.