This recipe was given to me from a really good customer and friend “Christine Mitchell”
- 1 1/2 cups Arborio rice
- 4 1/2 cups chicken stock
- 40g butter
- 2 tbs olive oil, for cooking the mushrooms
- Sea salt and cracked pepper
Preheat the oven to 160oc place rice and stock in a 30cm Le Creuset buffet or risotto pot (10cup capacity) and stir to combine.
Cover and bake for 30-40 minutes until most of the stock is absorbed and rice is al dente.
Cook mushrooms in small frypan. Add mushrooms to risotto mixture and cook for a further 5-10 minutes.
Add parmesan cheese, salt, pepper and butter stir until butter has melted.
Serve with a sprinkle of Parmesan. Serves 4
You can also add prawns, lemon, spinach (devein them first), fetta, pinenuts, potatoes, pumpkin whatever you like.
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