Risotto

This creamy Italian dish looks super complicated to make but is actually really easy to make. The trick to getting a perfect consistency is to make sure you get the perfect rice, cheese and herbs. There are 2 types of rice that can be used to make risotto. The original recipe uses Arborio rice which is thick, long grained rice. Arborio rice can be substituted by brown rice soaked in cold water and refrigerated for half an hour. If you are a non-vegetarian you can also add boiled chicken to this dish.

Ingredients
1 cup Arborio rice soaked ( you can use brown rice soaked in cold water and refrigerated for half an hour as well)
250 gm mushrooms ( you can use button, shitake, chestnut mushrooms together or just 1 type its your call)
Spring onions 1 diced ( you can use a leek instead which is a vegetable that looks exactly like a spring onion but is slightly thicker)
1 litre vegetable/mushroom/chicken stock
Salt to taste
Rosemary to taste
Thyme to taste
Parmesan cheese (about 1/3 of a large cube)

Method
To make the stock either take mushrooms or a combination of vegetables or chicken and add boiling water to it. Stir well and leave it aside. In a wok heat 3 tablespoons of Olive oil. Add the mushrooms and sautee for about 2 minutes. Add the soaked rice. Slowly add the stock stirring continuously. Mix well and allow the mixture to simmer. When the mixture is nearly ready add salt, Rosemary and Thyme and mix well. Grate Parmesan cheese and mix well. Your risotto is ready to be served hot.

PS: The original Italian risotto is always sticky in consistency and is bland. You should also make it the same way.If you are not a big fan of bland food, add a pinch of turmeric for the flavour. Please do not add any other seasoning or spice as it will ruin the taste of the risotto. If you are using leeks, add them after you add the rice.