Mushroom Risotto

Chef: Yossi Ben Dayan A simple and quick to prepare recipe with readily available ingredients – a recommended dish for every occasion!  

Ingredients:
  • 1/3 cup of Canola oil
  • 3 Shallots, diced
  • 1 package of mushroom risotto
  • 1 teaspoon salt
  • A pinch of pepper
  • 900 ml of water
  • 40 grams of butter
  • 1/3 cup of Canola oil
  • 3 Shallots, diced
  • 1 package of mushroom risotto
  • 1 teaspoon salt
  • A pinch of pepper
  • 900 ml of water
  • 40 grams of butter
Method:

Heat the oil over a medium sized flame and sauté  the shallots for about 3 minutes.

Add the rice mix, salt and pepper and continue to fry for one minute until the rice heats up. Add the water and bring to a boil.

Lower the flame and let the risotto continue to cook uncovered for 16 minutes, stirring occasionally with a wooden spoon.

Remove from heat, add butter and mix gently until the butter melts.

Serve immediately!

The rice should be very wet ( Allondo) but still have a hard point at the center of the grain (Al dente).

Enjoy!