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Al-Ahram Weekly 23 - 29 September 1999 Issue No. 448 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 23 - 29 September 1999 Issue No. 448
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Comment Focus Special Features Profile Travel Living Sports People Time Out Chronicles Cartoons Letters Mushroom risotto
By Moushira Abdel-Malek
Ingredients:
250 gms. button mushrooms (sliced)
2 cups rice (washed and soaked for 15 min.)
2 cups stock
1 cup white wine
1 leek (sliced)
1 tbsp. olive oil
1/2 cup grated Parmesan
1 tbsp. thyme
60 gms. butter
Salt + pepper + allspice
Method:
Heat the butter and oil in a large pan. Add the leek and cook over medium heat for five minutes. Add the mushrooms and cook for five minutes or until tender. Add the strained rice, season and stir. Add the combined liquids and bring to the boil (any alcohol used in cooking loses the alcoholic element and only retains the flavour). When liquids are slightly absorbed, lower heat to the minimum and leave to cook over a simmering ring. Uncover after 10 minutes and stir all ingredients upside down with a spoon or spatula. When the rice is cooked, stir in the Parmesan and cook for one minute or until the cheese has melted. Serve immediately with a rich green salad.
