I really enjoy making risotto’s and this one is extra special with teriyaki sauce.  Great served with chicken or even fish.

Ingredients:

• 250g sliced mushrooms
• Knob of margarine
• 600ml chicken stock
• 15g unsalted butter
• 2 shallotts, finely chopped
• 2 garlic cloves, crushed
• 100g risotto rice
• 100ml white wine
• Salt and pepper
• 3 tbsp teriykaki sauce
• 2 tbsp mascarpone
• 2 tbsp parmesan, grated

Method:

1. Melt the margarine in a saucepan and fry the mushrooms until cooked, then set aside.
2. In another saucepan, melt the butter and fry the shallotts and garlic for a couple of minutes without colouring.  Add the rice and stir well.
3. Pour in the wine and cook until the wine’s dissappeared.
4. Add a couple of laddels of stock to the rice and cook gently, on a low heat until the rice has absorbed all the stock, keep repeating until all the stock has gone, this will take around 20mins.  Then season.
5. Add the mushrooms to the rice and stir well. 
6. Fold in the teriyake sauce, mascarpone and parmesan.
7. Spoon the risotto into bowls, grate some parmesan over the top and serve immediately.

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