Risotto Rice (Arborio) –1/2 cup
Veg Stock – 2 ½ cups
Butter – 2 tbsp
Garlic, chopped – 1 tbsp
Thyme, chopped – 1 tsp
Red wine – 4 tbsp
Saucery Mushroom Pepper – ½ jar
Milk – ½ cup
Veg stock – ¼ cup (optional)
Thyme Sprig – for garnish
- Boil the risotto rice in veg stock for 15 mins until the rice is 90% cooked.
- Heat butter in a pan and lightly sauté garlic and thyme. Add the red wine and glaze the pan.
- Add the Saucery Mushroom pepper sauce into the pan, followed by milk. Now add in the boiled risotto rice and toss well. Continue cooking until the rice is completely done.
- Check and adjust the seasoning. Veg stock to be added depending on the consistency of the risotto. Serve hot, garnished with a sprig of thyme.