Mushroom Risotto / Risotto ai funghi ?
This dish originates from Northern Italy but now popular all over the world.
This creamy cheesy rice dish is different from pasta dishes; both are cooked in water but Rissotto requires lot of care about the way to supplement the moisture after stir-fried rice with other ingredients.
Normally rice is slowly cooked in chicken or vegetable stock until very soft and completely blend the taste of onion, mushroom and garlic in it.
Spiced with salt and black pepper.
Flavoured with basil / thyme and oregano.
Butter and grated cheese added and mixed nicely until the Rissotto becomes really creamy.
This simple comfort meal is so delicious especially when you add extra garlic mushroom on the top and garnish with cheese tuile.