INGREDIENTS

INSTRUCTIONS

Put onion into a large heavy-based saucepan or a flame-proof casserole with
oil and butter. Cook gently until softened then add half the sliced
mushrooms and fry for about 5 minutes, stirring often. Keep heat high and
try not to allow mushrooms to shed their juice. Add rice and stir with a
wooden spoon so it is well coated with butter and oil.
Here is the secret of a good risotto: first, make sure the stock is boiling
in a pot near the mushroom/rice mixture. Add a couple of ladles of boiling
stock to rice, then stir with a wooden spoon to mix through. The stock
should be absorbed into the rice before adding more. Continue to add
boiling stock, a ladle at a time as necessary, and give a little stir each
time. The cooking time is about 20 minutes, and be careful not to overcook.
Remove risotto from heat, add extra butter and parmesan cheese then serve
hot sprinkled with parsley and accompanied by the remaining mushrooms,
fried briefly in a little butter. Serves 4 to 6.
Hint: When cooking risotto it is best to use a medium heat on the cooktop.
If the heat is too high the liquid can evaporate too quickly and the rice
may not cook sufficiently. If the heat is too low, the rice could become
gluggy.
Converted by MC_Buster.
Per serving: 545 Calories (kcal); 51g Total Fat; (80% calories from fat);
6g Protein; 22g Carbohydrate; 62mg Cholesterol; 250mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 10 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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