A risotto (rice dish) with button mushrooms.
2 onions, finely chopped
2 cloves garlic, minced
200g white button mushrooms (optionally, more mushrooms)
2 shallots, minced
2 cups uncooked rice
1/2 cup dry sherry (optional)
1 litre chicken stock
3 tbs olive oil
1/2 cup parmesan or pecarino cheese (optional)
Slice the white button mushrooms.
Heat a tablespoon of olive oil in a heavy-bottomed frypan and saute the mushrooms for about 5 minutes until browned and tender. Add the garlic, onions and some salt and pepper and cook a little more, until onions become translucent. Turn off the heat immediately, reserving the pan on the stove.
In a medium saucepan, heat the chicken stock until it is boiling and then lower the heat until it is just barely simmering.
Thirdly, in a heavy-bottomed saucepan, heat 2 tablespoons of olive oil and saute the shallots. After a minute, we add the (uncooked) rice and stir with a wooden spoon to coat each rice kernel with the oil.
If you are using the sherry, add it to the rice saucepan now and stir until the rice has absorbed the sherry. Otherwise, just skip this step.
Begin adding the stock to the rice pan, about 1/2 to 2/3 of a cup at a time. Keep stirring the rice after each addition of liquid until it is absorbed.
Repeat the previous step until all the stock is added to the rice and has been absorbed, and the rice is cooked to al dente stage. Then add the mushroom mixture back into the rice saucepan and stir it around.
If you are using the cheese, add it at this stage and stir into the hot mixture.
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