Wineshark Cooking - Vegetable Risotto

Ingredients:

• Vegetable oil - 2 oz
• Onion finely - 6 oz
• Garlic finely - 1 tsp
• Long rice - 14 oz
• Dry white wine - 1 tbsp
• Chicken stock - 1 lb 11 oz
• Tumeric grounded - 1/4 tsp
• Diced tomato - 6 oz
• Diced cauliflower - 8 oz
• Fresh dark mushroom - 2 oz
• Salt - 1 tsp
• White pepper powder - 1/4 tsp

Procedures:

1. Cut the cauliflower into small pieces, then soak in salt water.
2. Remove the cauliflower to drip dry, then put in boiling water for 2-3 minutes.
3. Remove skin and seeds of the tomatoes, and then cut into dices.
4. Cut fresh dark mushroom into dices.
5. Sautee the onion with garlic, then add the long rice, sprinkle with dry white wine.
6. Add the hot chicken stock gradually, using the wooden spoon to continuously stir the rice till it dry up. Then add more chicken stock.
7. Finish until all the chicken stock is used, then add the seasonings and vegetables.
8. Keep the lid covered until the rice and ingredients are all cooked.