Ingredients

Method

1. Soak the mushroom in warm water for 1 hour, Strain the mushroom and keep the water and pass it though filter paper to remove any segments.
2. Mix the 750 ml of mushroom water to the stock.
3. Heat 60 g butter in a pan and add the onion and mushroom, stir it for 6 - 8 minutes till onion translucent.
4. Add the rice into it mix it for 1 minute till it gives toasted aroma
5. Add the hot 500 ml (1/3) stock to it; cook it by stirring constantly, until the rice has observed the stock.
6. Again add the hot 500 ml (1/3) stock to it, cook it by stirring constantly, until the rice has observed the stock.
7. Again add the hot 500 ml (1/3) stock to it, cook it by stirring constantly, until the rice has observed the stock. Means three it has be repeated. The dish should be of creamy texture.
8. Adjust the seasoning with salt and pepper and serve.