In preparation of any risotto, liquid stock is very important. The above recipe for liquid stock can be used for all types of risottos including meat, seafood or vegetable risotto.
Ingredients
- 200 g leek, chopped
- 100 g celery stalks, chopped
- 50 g butter
- 300 g oyster mushrooms, cut in quarters
- 300 g button mushrooms, cut in quarters
- 150 g shiitake mushrooms, cut in quarters
- 200 g long grain rice
- 1 tablespoon parsley, chopped
- grated parmesan
- Homemade liquid stock:
- 450 ml water
- 1 bay leaf
- 1 tablespoon Vegeta Gourmet Stock Powder
- 2-3 juniper berries
- 50 ml wine
Preparation For this recipe you only need imagination!
Simple 4 Persons 35 min
- 1 Home made liquid stock: to boiling water add bay leaf, wine, Vegeta Gourmet Stock Powder and juniper berries. Cook for about 2-3 minutes and let sit aside.
- 2 Melt the butter in hot pan and add in the leek and celery and cook for about a minute or so. Then add in the oyster, button and shitake mushrooms.
- 3 Cook further 5 minutes and then add in the rice. Cover with most of the liquid stock prepared earlier (leaving aside about 1-2 cups) and continue to simmer for about 15-20 minutes. As this is simmering gradually add the rest of the liquid stock.
- 4 Prior to serving sprinkle risotto with parsley and parmesan cheese.