Risotto – nari

50 minutes

Medium

4 steps

Onion, diced : 1 (150 g)

Olive oil : 2 tbsp (30 ml)

Garlic, crushed : 2 cloves (10 g)

Oyster mushrooms, chopped : 250 g

Button mushrooms, sliced : 250 g

Salt and pepper : as needed

Risotto rice, soaked with salt : 300 g

Chicken stock : 2 cups (500 ml)

Butter : 25 g

Nari strained yogurt : 1 cup (250 g)

Parmesan cheese, grated : 100 g

Parsley, chopped : 20 g

Step 1:

Saute the onion in the olive oil over low heat until soft and translucent. Add the garlic, mushrooms, salt, and black pepper and cook for about 8 minutes, until the mushrooms soften.

Step 2:

Add the risotto rice and saute. After 10 minutes, add 1 cup of stock and cover. Once the stock has been absorbed, after about 15 minutes, add the yogurt and cover again.

Step 3:

Add the butter. If the rice still needs more liquid, add additional stock as required.

Step 4:

Once the risotto is fully cooked, turn off the heat and stir in the Parmesan. Transfer to a serving dish, garnish with parsley, and serve.

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