Mushroom Risotto

Mushroom Risotto

Ingredients

Risotto rice 200 gm.
Onions chopped 1 nos.
Mushrooms 150 gm.
Butter melted 1 tbsp
Cheese grated 100 gm
White wine 100 ml.
Pepper powder 1 teaspoon
Vegetable stock 200 ml.
Chopped parsley 1 tablespoons
Fresh cream 3 tablespoons
Salt to taste

Preparation

Wash rince and soak the risotto rice and keep aside.
Clean and chop the mushrooms finely and keep aside.
Heat the butter in a pan on medium heat, add the chopped onions and mushrooms and saute well. After a few minutes add the rinsed risotto rice to the pan and saute for a few minutes more.
Now add the white wine ti the risotto rice mix and stir in together.
Add the pepper powder.
Add the vegetable stock, mix well and cook till the risotto rice become al dente.
Taste the risotto to check for salt.  If needed add some salt as to your taste.
Remove from heat and add the grated cheese and chopped parsley and mix together.

Garnish with parsley stalks and serve.