Mushroom Risotto with Arborio Rice
A great home made risotto made with shredded mushrooms and dairy, with coriander and garlic as flavour boosters
Mushroom Risotto with Arborio Rice
A great home made risotto made with shredded mushrooms and dairy, with coriander and garlic as flavour boosters
Ingredients
- 8 cloves Garlic (peeled)
- 1 piece Green Chilli (stem removed)
- 1 piece Onion (cut in two)
- 10 stems Parsley (washed and trimmed)
- 2 tbsp Extra Virgin Olive Oil
- 200 g Button Mushroom (washed)
- 20 g Butter
- 120 g Arborio Rice (do not rinse)
- 15 leaves Basil (washed)
- 1.125 tsp Salt
- 0.5 tsp Black Pepper (powder)
- 500 ml Water
- 50 g TetraPak Milk
- 3 leaves Basil (for garnish)
Instructions
Prepare the aromatics
Add peeled garlic, green chilli, onion, and parsley to The Upliance jar. The device will finely chop these ingredients. Add olive oil and the device will sauté on low heat for 3 minutes to release flavors.
Process the mushrooms
Add washed button mushrooms and butter to the jar. The device will now cut the mushrooms and cook them on low heat for 5 minutes with automatic stirring.
Cook the Risotto
Add Arborio rice, basil leaves, salt, pepper, water, and milk to the jar. The device will cook the risotto on low heat for approximately 30 minutes using continuous automatic stirring to ensure a creamy texture.
Garnish and serve
The dish is ready. Serve the hot risotto in a bowl and garnish with fresh basil leaves or optional grated Parmesan cheese.
Nutritional Information
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