Mushroom Risotto by Rontree Chan

Serve 2


~ Arborio rice
~ 3 brown button mushrooms (diced)
~ 3 dried shiitake ( soaked and cut in thin strips)
~ 1/2 white onion diced
~ 1 Tbsp minced garlic
~ 1 can of chicken stock mix with 3 can of water
~ salted butter
~ finely cut parsley
~ some shimeji mushroom ( roasted for garnish)
~ some grated Parmesan cheese for garnish.

~ in a heated pan, add 2 Tbsp olive oil + 1 Tbsp butter.
~ add in onion and garlic sauté till fragrant
~ add in raw arborio rice and stir to let rice absorb the flavour.
~ add in all mushrooms, with ground pepper and salt, and stir cook for another 2 mins.
~ add in a ladle of chicken stock and keep stirring till it almost absorbed by the rice. In between can add in the soak mushroom water.
~ keep adding chicken stock on ladle at a time till the rice cook till 'al dante'.
~ after 1/2 hr of continuous stirring, add in parsley and 1 tbsp butter. In between can add some grated cheese.
~ serve right away and garnish with roasted shimeji mushroom and grated Parmesan.