Ingredients:

• 5 – 5 1/2 cups stock مرقة
• 3/4 cup tomato puree
• 4 tbsp olive oil
• 250 gm mushroom sliced
• 1 small onion grated
• 1.5 cups arborio rice
• 1/2 tsp oregano
• 1 tbsp butter
• 1/3 cup sour cream كريمة حامضة
• 1/3 cup parmesan grated
• 1/4 cup parsley chopped بقدونس
• salt & pepper

Directions:

•  In a small pot, add the stock & tomato puree & bring to a boil over low heat. Season with salt & pepper. Turn off heat.
• Heat a medium pot over medium high heat. Add 2 tbsp olive oil & cook the mushrooms for about 5-8 minutes until nicely browned. You want the mushroom to brown & not release its water so the pot has to be hot. Once browned, remove the mushrooms & set aside.
• Reduce heat to medium, add the remaining olive oil & cook the onion, until softened, 3 to 4 minutes.
• Stir in the rice & cook for a couple of minutes to coat with the oil.
• Add the warmed tomato stock, 2 ladles at a time, stirring constantly in a gentle circular motion. When the stock is almost absorbed by the rice, add another 2 ladles. Continue to cook, stir & add stock for about 20 minutes. Taste the risotto, it should be tender but still firm to the bite. If it is still tough, add 1 stock tomato ladle & stir for a couple of more minutes.
• Turn off heat. Return the mushrooms & stir in the butter, sour cream, parmesan cheese, oregano, parsley & black pepper. Taste for salt seasoning; it might need a little pinch of salt.
• Serve immediately sprinkled with more cheese & freshly grated black pepper.

Notes:

• Arborio rice SHOULD NOT be washed. You can’t use any other kind of rice. Arborio rice can be found in large supermarkets.
• You can use vegetable or chicken stock.
• You CAN’T use fresh tomato puree; either use Juhayna tomato puree or my recipe for homemade tomato puree.
• Probably you won’t use all the stock/tomato mixture; you might have 1 – 1 1/2 ladles remaining.
• Risotto has to be served immediately; it can’t be prepared in advance.