February: Mushroom Risotto

Mushroom Risotto with Seeraga Samba Rice

Ingredients

• Seeraga Samba rice – 1 cup
• Mushrooms – 2 cups, sliced
• Onion – 1 small, diced
• Warm stock – 3 cups
• White wine – 1/4 cup, optional
• Olive oil – 2 tbsp
• Butter – 1 tbsp
• Parmesan – 1/4 cup, grated
• Thyme or rosemary, salt, pepper

How to cook

1. Fry the mushrooms in 1 tbsp oil until golden. Set aside.
2. Fry the onion in the remaining oil for 2 minutes. Add the rice and toast for 2 minutes.
3. Add the wine and let it absorb.
4. Add stock one ladle at a time, stirring, for 18–20 minutes.
5. Stir in the mushrooms, butter and Parmesan. Season.

Serving: Serve hot with a herb sprig on top.