Mushroom Risotto
Author: adapted from Ina Garten's wild mushroom risotto
- 1 cup basmati rice
- ½ cup ground pork (or chicken)
- 2 cups mushrooms of your choice
- 2 tbsp butter
- ½ cup chopped shallots
- ½ cup chopped spring onions
- ½ tsp paprika
- 3 cups chicken stock
- fresh cracked black pepper
- ½ cup parmesan cheese
- Wipe the mushrooms clean and cut them into halved or quarters
- Heat butter and saute shallots. Add spring onions.
- Add the mushrooms and toss around for 2 minutes.
- Add ground meat
- Stir well and cook till mushrooms get a glaze and the meat looks browned.
- Put in paprika and salt.
- Add rice, stir some more
- Pour in chicken stock.
- Bring to a boil and then cook the rice for 20-30 minutes till done. You can add a bit more stock to make it a bit more mushy.
- Add cracked pepper and parmesan cheese (optional)
- Serve hot
Recipe by The Lady 8 Home at https://www.thelady8home.com/mushroom-risotto-ina-friday/
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