Here's a simplified recipe for a delicious mushroom risotto using USA Calrose Rice. The traditional method of making risotto requires you to specially buy Carnaroli or Arborio rice and cook it over the stove for 20mins. With this method, you can produce a creamy risotto with a nice toothy bite easily with rice that you already use everyday!

Please check for full recipe writeup : https://bit.ly/ieatRisottoRecipe

Ingredients:
USA Calrose rice 1 cup (180ml) - https://bit.ly/LazPaddykingUSCalrose
Water 135ml

Swiss Brown 200g - https://bit.ly/LazSwissBrownMushrooms
Shimeiji Mushrooms 1 punnet - https://bit.ly/LazShimeiji
Butter 50g
Soy sauce 2 tsp
Salt 1/2 tsp
Mirin 1 Tbsp

Onion 1 medium-diced
Mushroom Stock 500ml - (add 1 Tbsp of https://bit.ly/LazMushroomStockPowder to 500ml of water)
Corn flour 1 Tbsp dissolved in water
Grated Parmesan Cheese 1/4 cup
Flat leaf parsley
Truffle oil

Happy cooking!

Check out other rice recipes:
Seafood Pao Fan -    • Seafood Pao Fan recipe - with USA Cal...  
Wok Hei Seafood Congee -    • Wok Hei Seafood Congee Recipe - with ...  
Wok Hei Prawn Fried Rice -    • Wok Hei Prawn Egg Fried Rice - with U...  

This video is produced in collaboration with USA Rice Federation and using PaddyKing USA Calrose rice by Hong Lian Gim Kee.
#sgfoodie #sgcooks #risottorecipe #ricerecipe

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