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.
