This is a half Italian dish cooked using arborio rice and similar methods to cooking a dish of risotto. Except that I used less stock and time to cook the rice this time, but I think the result was great nonetheless. There’s only mushroom in the rice, so it’s definitely for those of you who love mushrooms, otherwise, you can consider adding other types of mushroom, or other ingredients, such as anchovies, ham, hot dog or tomatoes, but depending on which one you use, will have to be added at a later stage. And don’t forget the butter at the end – that’s the magic formula that brings everything together before the plating!
PS: According to the chefs featured in the ‘Undercover Chef’, you are supposed to flatten out the risotto during the plating, to prevent the rice in the middle from becoming overcooked. And they don’t add wine to their risotto too, which is very different from what we usually do to our risotto in the more oriental parts of the world.
Ingredients:
- Olive oil: 1 tbsp
- Garlic: 2 cloves, finely chopped
- White onion: 1, diced
- Brown mushroom: 400g, sliced
- Worchestershire sauce: 2 tsp
- Thyme: ½ tsp
- Salt: ⅓ tsp
- Ground blackpepper: ⅓ tsp
- Arborio rice: 1 cup
- Chicken broth: 1.5 cups
- Butter: 1 tbsp
- Spring onion (or chive): 2 tbsp, finely chopped
Method:
- Heat oil in dutch oven. Fry garlic and onion for 2-3min.
- Add mushrooms, Worchestershire sauce and thyme. Season with salt and pepper.
- Add rice and broth. Bring to boil and simmer for 30-40min till rice is almost cooked.
- Stir in butter and switch off heat.
- Garnish with spring onion to serve.
Disclaimer:
This recipe was kindly adapted from Damn Delicious’ ‘One Pot Mushroom Rice‘.
Serving:
2 persons
