Once you master the basics of risotto, the combinations are only limited by your own imagination.
This recipe is so versatile…you can add your other favorite veggies .
1 medium size onion Finely chopped
2 tbsp olive oil
1 cup Arborio rice
3 cups hot vegetable stock
White wine(optional )
Good quality cherry tomatoes
Dry and fresh mushrooms
Salt and freshly ground black pepper to taste .
Heat olive oil in a medium pan and add the onion and sauté until soft but not browned about 3-4 minutes .
Add the rice and stir well for about a minute to coat with the vegetables.
Pour in the wine and simmer over low heat , stirring constantly , until wine evaporates .
Add your dry mushrooms to the hot stock and add the stock to the rice 2 ladles at a time , keep stirring constantly and wait for the liquid to be absorbed to add more, repeat this until the stock has been absorbed do it a few times .
When the risotto has been cooking for about15 minutes, add chopped asparagus , fresh mushrooms and tomatoes , followed by the cashew cream .
Continue cooking and adding remaining stock, if you feel it is necessary , stirr almost constantly, until the rice is tender but still firm and gears a creamy consistency .
Season to taste and serve straight away.
Plate with edible Flowers .