Saturday, March 10, 2012

Mushroom & Vermouth Risotto (9pp)

Serves 4 

You will need: 

300g Risotto Rice (28pp)
1 Onion (0pp)
Garlic (0pp)
1 Punnet Mushrooms (0pp)
1 Chicken Stock Pot (1pp) - made with 500ml boiling water
100ml Dry Vermouth (4pp)
40g Parmesan Shavings (4pp)

37pp in total divided by 4 = 9pp per portion 

chop an onion finely

chop the mushrooms finely 

fry the onions, add the mushrooms once onions are cooked. add the risotto rice. fry for 3 minutes. add the vermouth and cook another 3 minutes. then add the stock little by little until the rice is cooked.

once risotto is the right consistency, serve

add some balsamic vinegar 

shave the parmesan just before serving.

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