By Tanisha Mehra

Serves: 1-2

Prep Time: 30 mins

Cooking Time: 20 mins

Ingredients

100gm Pink Oyster mushrooms 

250 ml red wine of your choice

¼ cup Arborio rice

550 ml of vegetable stock

1/2 tsp salt

1/2 tsp black pepper

2 tbsp butter

1/4 tsp parsley 

1/4 tsp chilli flakes

Black olives 

Parmesan cheese 

Method:

• Soak the mushrooms in red wine.
• Add salt and black pepper. Mix it well & keep turning sides occasionally so that the mushrooms soak up the wine.
• After 30 minutes, take out the mushrooms and cut them into smaller pieces.
• Melt 1 tbsp butter in a pan and stir the mushrooms in it. Cook them for 5-6 minutes and add in the parsley and chilli flakes.
• Pour your remaining wine into the mushrooms and add 1 tbsp of butter.
• Add in the Arborio rice and mix.
• Add in 1/2 cup of the vegetable stock. Once it’s evaporated, add another 1/2 cup into the rice. Keep repeating this till you finish the 550ml of the stock.
• Once all the stock is consumed and rice is cooked, add in grated parmesan cheese and garnish with black olives.
• Serve hot!