Mushroom Risotto

Serves: 4 

Arborio rice2 cups400 g
Mushrooms2 lbssliced
Stock4 tsp
Onion2 mediumchopped
Garlic4 largegrated
Parmesan cheese1/2 cupshredded
Cherry tomato1/2 lbsliced
Butter6 tbsp
Chivesas neededgarnish
Red chili flakesas neededfor taste

  • Fry mushrooms in a large pan with salt and pepper until browned. Keep aside
  • Mix bouillon stock 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 as the liquid is absorbed by the rice.
  • Mix in tomatoes, half the cheese, chives, and mushrooms. Toss for 5 minutes until tomatoes are soft.
  • Take off heat, serve in bowls, and top with remaining cheese and chives