Free Medical Articles

Ingredients
Ingredients: 45 g/ 1 ½ oz butter 200 g / 6 ½ oz flat mushrooms, thickly sliced 125 g / 4 oz button mushrooms, halved 200 g / 6 ½ oz shiitake mushrooms 200 g / 6 ½ oz oyster mushrooms 2 cups / 440 g / 14 oz Arborio or risotto rice 4 cups/I Iitre/13/4pt hot vegetable stock 4 tablespoons grated Parmesan cheese Freshly ground black pepper

Instructions
Method: 1. Melt 15g/ ½ oz butter in a frying pan. Add flat, button, shiitake and oyster mushrooms and cook over a medium heat, stirring constantly, for 4-5 minutes or until mushrooms are soft. Remove pan from heat and set aside. 2. Melt remaining butter in a clean frying pan. Add rice and cook over a medium heat, stirring constantly. for 2 minutes. Pour I cup/250 ml / 8 fl oz hot stock into rice and cook over a medium heat, stirring constantly, until stock is absorbed. Continue cooking in this way until all the stock is used and rice is just tender. 3. Stir mushroom mixture, Parmesan cheese and black pepper to taste into rice mixture and cook for 2 minutes longer. Note: Arborio or risotto rice is traditionally used for making risottos. It absorbs liquid without becoming soft and it is this special quality that makes it so suitable for risottos. If Arborio rice is unavailable, substitute short groin rice. A risotto made in the traditional way, where liquid is added a little at a time as the rice cooks, will take 20-30 minutes to cook. Serves 4