Recipe for
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Ingredients:
1 Onion
Brown
Mushrooms (½ Punnet)
White
Mushrooms (½ Punnet)
Spinach
Leaves (½ Bunch)
2T Oil Olive/Canola
1t Origanum
2t Garlic
1 ½C Carnaroli Rice
3C Stock (Vegetable/Chicken Flavour)
½ t Salt
Black
Pepper, to taste
1C Pecorino Cheese
Fresh Basil
Leaves
1. Chop the
Onion, slice the Mushrooms & the Spinach.
2. Grate the
Pecorino Cheese .
3. Mix the
Stock (hot water + stock powder)
4. Add the
Oil, chopped Onion, Origanum & Garlic into a pot.
5. Simmer it
for +/- 5 minutes on medium heat.
6. Add the
Rice & Salt.
7. Stir…
8. Allow it
to fry for a few minutes.
9. Add the Stock.
10. Stir…
11. Allow it
to simmer for 5 minutes.
Important: Reduce the Heat!
12. Add the
sliced Mushrooms & stir it...
13. Add the
Spinach, stir through & simmer it for 5 minutes.
14. Finally,
add the Pecorino Cheese, Black Pepper & Basil.
15. And Yes…
Stir again!
16. Close
the pot with a lid & simmer it for 10-15 minutes, stirring in between.
My Story: Creamy Mushroom &
Spinach Risotto...
Risotto is a
true labour of love, it requires constant supervision & continuous stirring
but the results for one’s dedication will always be well rewarded...
To me this
Risotto is Earthy, Nutty, Creamy & Fresh.
Buonissimo!
Lotsa Love
C….