Mushroom Risotto

600g of risotto
asparagus - cut into discs
brocoli - chopped
white onion - finely chopped
vegetable stock - 1.5 litre
whiskey - 30 ml
oilve oil
70g butter
115g parmesan cheese
lemon
parsley
mint
Mushroom preparation:
1. Heat the stock in a pan.
2. Cut mushroom and place in a bowl and pour just enough stock to cover. Let it
soak for a while until softened.
3. Fish mushroom out. While adding water to risotto, place mushroom in a hot pan
and grill until soft.
4. Grill till soft, add to bowl, add parsely, lemon juice and pinch of salt.
Risotto
1. Add Olive oil + butter and onions (white) into a pan and saute till onions be
come translucent.

2. Before onions are over cooked, add risotto. Shake and add some whiskey.
3. Start adding water (1.5 liter with vegetable stock) ladle at a time untill th
e risotto absorbs the water and seems cooked. Add pinch of salt after first ladl
e.
4. While the risotto is cooking, asparagus, brocoli..
5. When risotto is almost cooked, add butter and parmesan cheese, mint and lemon
juice
6. Serve with olive oil, grilled mushroom, lemon and parmesan