New Delhi, December 23, 2018: Wild moshroom rissotto


Risotto rice – 60Gms

Wild mushroom- 30Gms

Butter- 25Gms

Veg broth – 60Ml

Olive oil – 15Ml

White wine-10Ml

Cheese tuile -1No

Parmesan cheese – 25Gms

Method of prepartion

Melt butter in heavy large skillet over medium-high heat.

Add mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes.

Transfer mushrooms to medium bowl.

Bring cups veg broth to simmer in medium saucepan; keep warm.

Melt remaining tablespoons butter with olive oil in heavy large saucepan over medium-low heat.

Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes.

Add white wine and stir until liquid is absorbed, about 1 minute.

Add cup warm veg broth broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by , stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes.

Stir in sautéed mushrooms. Continue adding broth, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes.

Stir in grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

Garnish with Cheese tuile

Nasi Goreng


Basmati rice – 50Gms

Shrim paste- 10Gms

Sambal sauce – 2Tsp

Fish sauce -1Tsp

Oyster sauce – 1Tsp

Chilli paste – 1Tsp

Prawn – 40gms

Eggs – 1No

Cucumber – 10Gms

Tomato – 10Gms

Prawn Crackers – 12gms

Chicken satay – 40Gms

Method of prepartion

Heat a tablespoon of oil on low heat in a wok. Add the shrimp paste, and cook until it is brown and fragrant.

Add prawn, sambal sauce, Fish sauce, oyster sauce.

Add the chili paste followed by the rice. Turn up the heat.

Stir fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok.

Add two tablespoons of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy.

Heat the remaining tablespoon of cooking oil in another pan and fry the eggs sunny side up.

Serve the rice with a few slices of cucumbers and tomatoes.

Garnish with chicken satay, fried eggs, prawn crackers.

Tira misu



Egg white -1No

Egg yolk – 1No

Sugar – 50Gms

Refine flour – 50Gms

Baking powder – 1Gms

Cream Mix

Egg yolk -1No

Powder sugar – 10Gms

Mascarpone – 40gms

Whipped cream – 60gms

Express shots – 30Ml

Rum – 5Ml

Biscotti – 15Gms

Coffee ice cream -30Gms

Espresso shots-30Ml

Method of prepartion

Make the sponge with egg white, egg yolk, sugar, refined flour and baking powder

In a medium saucepan, whisk together egg yolks and sugar until well blended.

In a medium bowl, beat cream until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.

In a small bowl, combine coffee and rum.

Poured it over the sponge. spread mascarpone mixture on sponge

Repeat layers and sprinkle with cocoa.

Cover and refrigerate 4 to 6 hours, until set.

Cut it in to rectangle served with biscotti, coffee ice cream and espresso shots

Corporate Comm India(CCI Newswire)