Ingredients
Risotto Rice 60 gm
Wild Mushroom 30 gm
Butter 25 gm
Veg Broth 60 ml
Olive Oil 15 ml
White Wine 10 ml
Cheese Tuile 1
Parmesan Cheese 25 gm
Preparation
Melt butter in a heavy, large skillet over medium-high heat. Add mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown for 3 to 4 minutes. Transfer mushrooms to medium bowl. Bring veg broth to simmer in medium saucepan; keep warm. Melt remaining tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt and sauté until tender for 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent for 3 to 4 minutes. Add white wine and stir until liquid is absorbed for about 1 minute. Add warm veg broth broth; stir until almost all broth is absorbed for about 1 minute. Continue adding broth by stirring until almost all broth is absorbed before adding more, until rice is halfway cooked for about 10 minutes. Stir in sautéed mushrooms. Continue adding broth, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy for about 10 minutes. Stir in grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired. Garnish with Cheese tuile.
(Courtesy: Chef Swatantra Gautam, Executive Chef, Azaya Beach Resort, Goa)