New dish for the menu | Jul 17th 2007
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.
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