Risotto with mushrooms

1. 

dried mushrooms 0.25 oz (10 g) • leek 5.25 oz (150 g) • red pepper 3.5 oz (100 g)

Put the dried mushrooms into water for 10 min. Cut the leek and pepper into small pieces. Feel free to use the top- green part of the leek.

2. 

sesame oil 1 tbsp • olive oil 1 tbsp • rice 7.75 oz (220 g) • water 2.1 cup (500 ml)

Put the leek, oil and pepper into the pan and fry for 2 min. on a medium heat. Add rice and fry for couple of minutes. Pour water and after 5 minutes of cooking add mushrooms and water.

3. 

ground black pepper • vegetable salt 0.5 tsp • unsalted butter 1.75 oz (50 g) • water

our water if necessary and cook until the rice is ready. Season with pepper and vegetable salt. A few minutes before end, stir a butter to the risotto. It will be deliciously creamy.