Mushroom risotto. I’ve got it perfected.
Fry the mushrooms in extra virgin olive oil
Add garlic at the end and fry for a few minutes
Add lemon + coriander, set aside.
Lots of butter, fry the red onion
Add the rice after 20 mins and coat in butter.
Add chicken stock and keep stirring occasionaly/simmering for 30 minutes.
Once the rice is soft, add mushrooms, chopped coriander, salt and more butter and parmesan.
Serve not hot, but at room temp.
Chorizo sausage scrambled egg with parmesan cheese, garlic and coriander
Set on top of toasted panni bread drizzled in olive oil
Washed down with fresh squeezed pomegranate juice.
Yup, that’s todays special….yummy!
