Mushroom Risotto

A risotto infused with the umami flavour of shimeji and king oyster mushrooms, with a gentle consommé base.

Ingredients

Instructions

1. 1

   Separate the shimeji mushrooms and thinly slice the king oyster mushroom. Finely chop the onion.

2. 2

   Sauté the onion and mushrooms in a non-stick pan over medium heat.

3. 3

   Add the water and consommé granules, bring to a boil, then add the cooked rice.

4. 4

   Simmer for 10 minutes over low heat until thickened. Season with salt and pepper, then sprinkle with parsley and serve.