Three Mushroom Risotto | Sanjeev Kapoor Khazana

An Italian rice preparation flavoured with three mushrooms.

THREE MUSHROOM RISOTTO

Ingredients

6-8 button mushrooms, sautéed with fresh thyme and pureed
5-7 button mushrooms, cut into quarters
½ bundle eniko mushrooms + for garnishing
2-3 dried shiitake mushrooms, soaked and cut into quarters
1½ cups Arborio rice
1 tablespoon olive oil
2 tablespoons butter
1½ tablespoons chopped garlic
1 medium onion, finely chopped
¼ cup white wine
3 cups vegetable stock
2-3 fresh thyme sprigs + for garnishing
Salt to taste
Crushed black peppercorns to taste
2-3 tablespoons grated parmesan cheese

Method

1. Heat olive oil and 1 tablespoon butter in a deep non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
2. Add rice and mix. Add white wine, mix and cook for 1 minute. Add button mushroom puree, mix and cook for 1 minute.
3. Add vegetable stock gradually, mix, cover and cook till rice is done.
4. Heat remaining butter in a non-stick pan. Add button mushrooms and sauté for 1 minute. Add shiitake mushrooms and sauté for 1 minute. Add enoki mushrooms, toss and sauté for 1 minute.
5. Add torn thyme sprigs and remaining stock and mix. Add salt and crushed peppercorns, mix and cook till the moisture evaporates. Add parmesan cheese and mix. Add parmesan cheese and mix,
6. Serve hot garnished with few enoki mushrooms and torn thyme sprig.

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Cuisine - Italian

Course - Special Rice

Dish - Special Rice