This is italian style Mushroom Risotto. I cooked this for the first time and amazingly it was superb dish. You give it a try
Ingredients:
400 g risotto rice
2 tbsp butter
2 vegetable stock cubes
8 cups water
300 g wild mushrooms
2 small onions, peel and chopped
2 cup freshly grated Parmesan cheese
1 tsp salt
1 pinch of pepper.
Directions:
[ol]
[li]Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and sauté about 5 minutes. Add the rice and stir to combine.
[/li][li]
[/li][li]Boil the stock cubes with water. Pour half of the broth over the rice, add the onion, stir and cook uncovered for about 10 minutes.
[/li][li]
[/li][li]Pour in the rest of the broth in the rice and cook for another 10 minutes. Add Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
[/li][/ol]