Mushroom Risotto

METHOD:

1. In a food processor or Nurtibullet blitz the mushroom

2. Using the sauté function on the Nutricook, heat the pot, add the mushrooms, occasionally stir until all the water has evaporated

3. This should take around 8 minutes. (Mushrooms contain a lot of water; you need to allow all the moisture to evaporate to intensify the flavor)

4. When the mushrooms resemble a thick paste, remove from the pot and set to one side

5. With the pot still on the sauté setting, add the oil and when smoking add the shallots, garlic and stir for a minute

6. Next, stir in the rice, stir to coat with oil, then add the vegetable stock, mushroom paste, soy sauce and grated parmesan

7. Season to taste, add the pot lid and seal, ensuring the pressure valve is closed

8. Set the manual timer to 8 minutes on high pressure

9. When the programme is complete, let out the pressure manually and remove the lid, check the taste, season more if required

10. Finally, serve in deep bowls topped with parmesan shavings and the prepared fried mushrooms

Recipe presented by Nutricook