Mushroom Risotto

3 tablespoons of olive oil
1 onion, diced
1 cloves garlic, diced
1 ½ cups Arborio or other short grain rice
4 cups hot chicken stock
1 jar BRAND’S Essence of Chicken with Lingzhi
250g (9oz) (Swiss) brown button mushrooms, sliced
¼ cups shaved Parmesan cheese, optional
Freshly ground black pepper to taste

Method:

1. Heat 2 tablespoons of oil in a large pan over medium heat. Add the onion and sauté for 3 minutes. Add the garlic and sauté for 30 seconds. Stir in the rice and cook until the grains are shiny.
2. Combine the hot stock with the BRAND’S Essence of Chicken with Lingzhi. Add ½ a cup of the hot liquid to the rice, stirring constantly. Cook, stirring until the liquid is absorbed. Repeat using ½ a cup of stock at a time. Cook until the rice is tender.
3. Meanwhile, sauté the mushrooms in the remaining oil, until limp.
4. To serve, ladle the rice into four bowls and add the mushrooms, Parmesan and black pepper. Serves 4

Recipes