Recipe for Risotto Mould 
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Yield:
1
Ingredients:
Amount Ingredient
60 gm butter
1 x onion finely chopped
200 gm longgrain rice
600 ml stock
225 gm canned button mushrooms
250 gm tomatoes skinned de seeded and quartered
1 x salt pepper
40 gm grated Parmesan or Emmenthal cheese
Instructions:
Instructions: Heat 40g butter in a pan and fry the onion for 5 minutes until it begins to soften.

Add the rice and fry stirring for about 3 minutes until it begins to look transparent.

Pour in the stock.

Cover and simmer gently for about 20 minutes until the rice is tender and has absorbed all the liquid.

Reserve a few of the button mushrooms for the garnish and slice the remainder.

Heat the remaining butter in another pan and cook the tomatoes and sliced mushrooms for 5 minutes.

Season with salt and pepper.

Mix the rice gently with the tomatoes mushrooms and grated cheese.

Press into a smooth round bowl then turn out on to a hot dish.

Garnish with the reserved button mushrooms and sprigs of parsley.

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