Description
Its important to keep the water warm while cooking the risotto. Apart from that, it’s fairly easy to make and tastes best when you eat it fresh.
Ingredients
Scale
- 1 cup arborio rice
- 3 cups water seasoned with 1 tsp of lavender salt (can be substituted with vegetable stock)
- 2 tbsp cream
- 1 cup sliced mushrooms – a mix of button and shitake
- 3 shallots, sliced
- 1 leek, cut into small pieces
- 2 cloves of garlic, sliced
- 1 tbsp olive oil
- 1 tsp butter
- 1/4 cup grated parmigiano reggiano
- crushed black pepper
Instructions
- Warm up water medium heat the water (with lavender salt). Once it starts simmering, turn the heat to low.
- In a wide sauce pan , heat the olive oil. Add shallots and leeks and cook till the veggies become soft.
- Add mushrooms and cook till all the liquid (released by the mushrooms) is evaporated and they start browning up.
- Add a little bit of salt and black pepper.
- Add the rice and stir till everything in the pan is mixed well.
- Start by adding 1 ladle full of liquid. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of liquid, stirring – allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
- Continue with step 5 till all the liquid is absorbed completely. Taste the rice at this point to make sure that its cooked through.
- Add cream and continue to cook for about 30 seconds.
- Turn the heat off and finally add in the butter and cheese.
- Stir and serve immediately.
- Prep Time: 10 mins
- Cook Time: 15 mins