Mushroom Risotto

Serves: 4 

Ingredients	Qty	Prep
Arborio rice	2 cups	400 g
Mushrooms	2 lbs	sliced
Bouillon paste	4 tsp
Onion	2 medium	chopped
Garlic	4 large	grated
Parmesan cheese	1/2 cup	shredded
Cherry tomato	1/2 lb	sliced
Butter	6 tbsp
Chives	as needed	garnish
Red chili flakes	as needed	for taste

Method:

• Fry mushrooms in a large pan with salt and pepper until browned. Keep aside
• Mix bouillon paste with 4 cups water in a large bowl. 
• In the same pan, fry onions until lightly browned. Add butter, garlic, and rice. Toss until the rice is translucent. Season with salt, red chili flakes, and pepper.
• Add 1 cup of stock to the rice and cook on medium heat until liquid evaporates.
• Keep adding 1/2 cup stock at a time and stir until all the rest of the stock is absorbed by the rice.
• Mix in tomatoes, fried mushrooms and half the cheese and chives. Mix for 5 minutes until tomatoes are cooked.
• Take off heat, serve in bowls, and top with remaining cheese and chives