What you’ll Need
- Three Handfuls of Arborio rice
- 2 x vegetable stock cubes
-2 x niçoise butter cubes
- Punnet of mushrooms
- Salt & Pepper
Method of preparation and cooking
First take your mushrooms and place into a frying pan with the teaspoon of olive oil and gently cook/sauté for 10 to fifteen minutes.
Then take a pint of boiling water and mix the two vegetable stock cubes in a heat resistant jug or pan, until the cubes have thoroughly dissolved.
Now place to one side and pour the rice into an empty medium to large pan and dry fry on a medium heat for 4-5 minutes, making sure you constantly stir the grains, to avoid them toasting…you should know the right time to start adding the stock, as the grains will turn milky in appearance.
After dry frying the rice, now add a third of the pint of stock water and stir through, until the liquid has been absorbed by the rice.
Repeat this process until the liquid is all poured in and then add the cooked mushrooms and niçoise butter cubes before stirring for a further five minutes.
Finally, pour into a bowl and serve on its own or with a nice piece of grilled Asparagus, fish or chicken