Beet Risotto With Breaded Mushrooms - cooking recipe

Ingredients

5 tbsp soy sauce
6-8 tbsp semi-skimmed milk
1 clove garlic, finely chopped
3 cm ginger, finely chopped
1 medium egg
600 g mushrooms, sliced
7 tbsp oil
1 medium onion, finely diced
200 g beetroot, grated
300 g risotto rice
1.2 litres vegetable stock
75 g parmesan, finely grated
50 g breadcrumbs
1/4 bunch coriander, chopped

Preparation

Whisk together soy sauce, milk, garlic, ginger and egg. Pour over mushrooms to marinate.
Meanwhile, heat 5 tbsp oil in a pan. Saute onion and beets for 3-4 mins. Add rice and stir to coat. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 25-30 mins. Add cheese and stir to combine.
Roll mushrooms in breadcrumbs. Heat remaining oil in a nonstick pan. Fry mushrooms over medium heat for 5-6 mins, until browned and crispy on all sides.
Season risotto. Serve with breaded mushrooms and garnish with fresh cilantro.