Creamy Mushroom & Almond Risotto

Creamy mushroom and almond risotto...

2tbsp butter
2tbsp olive oil
1.5cups arborio rice
1 onion, finely diced
2 cloves garlic, finely chopped
Generous handful of mushrooms-any mild flavoured variety
1 litre (minimum) hot chicken stock
Hot water (or dry white wine)
3/4 cup roasted flaked almonds
1 cup mozarella cheese

Melt butter over low heat and add oil, then add the garlic and onions. Allow these to sautee until onions become soft. Pour in the rice, stirring to coat it all in the butter-oil mix. slowly add the stock, a cup at a time and cook until mostly absorbed. Repeat this until the rice is cooked but not too soft. Add the mushrooms, chopped to your liking and add a splash of hot water (or a dry white wine)-this will help the mushrooms cook. Finally, season to taste and just before serving, add the mozarella and almonds and combine. This will make the already creamy risotto that bit creamier and the almonds will add a very subtle texture. Serve with a few shavings of a well aged parmesan or pecorino cheese. Enjoy!!

Serves 4

I do not claim this is hasn't been done before, but i made this up while working out what to take to work one morning for dinner on afternoon shift.

Chris Harman

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