Mushroom and Parmesan Cheese Risotto
By: Anonymous
Published: Tuesday, December 8, 2009 - 11:13pm

Ingredients




1 lt Vegetable stock
55 grams Butter, unsalted
2 tablespoons Olive oil
2 tablespoons Shallot, chopped
310 grams Arborio rice
Salt and pepper
55 grams Parmesan cheese, finely grated
4 ounces Mushrooms
4 ounces Oyster mushrooms

Preparation

1 Heat the stock and simmer. In a heavy based pan heat half the butter and all the oil. Add the shallot and cook until transparent. Add the dry rice and and stir until the rice is well cooked, then add the cleaned mushrooms, 2 (cut if they are too large) and stir. 3 Add 150ml of hot stock over the rice and cook stirring over a medium heat until the liquid has been almost absorbed. Continue adding the stock until the grains are swollen. Remove the pan from the heat and season to taste. 4 Stir in the remaining butter and grated Parmesan. 5 Serve immediately with extra slivers of shaved Parmesan and flat leaf parsley.