Wild Mushroom Risotto
Feel free to change it by adding your favourite ingredients. Try some smoked chicken and basil with a big slice of crusty bread grilled with a nice slice of brie cheese on top and you will have a feast to rival the best chefs efforts.
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You know the rice is ready for more liquid when you scrape a wooden spoon along the bottom of the pan or pot from one side and you can briefly see the bottom due to the stock having been absorbed and evaporated. The liquid will be thick at this stage and will cover the trail left by the spoon slowly when ready.
Don’t be afraid to add some fresh ground black pepper from a mill and a pinch of salt if needed.
Serve topped with freshly chopped basil and parsley and a sprinkle of parmesan.
Place 30ml of water per portion in a pot with a teaspoon of butter, heat then add the cold risotto, stir well until the water has been absorbed and the rice is piping hot.