Mushroom Alpiste Risotto

Steps

Measure 1 cup (250 mL) alpiste into a fine mesh strainer. Briefly sort to remove any foreign material (i.e. small stones, lentils and, very occasionally, if any, wheat, barley and rye. Thoroughly rinse and strain.

In a deep fry pan, melt 2 tbsp (25 mL) butter. Add mushrooms and onions. Sauté 5 to 8 minutes, over medium-high heat.

Add wine and canary seed. Cook, stirring frequently until liquid is reduced by half (3 to 5 minutes).

Add 2 cups (500 mL) chicken stock. Bring to a boil, reduce heat and cover. Cook until alpiste is soft (30 to 35 minutes).

Add the last cup (250 mL) of stock. Cook and stir over medium heat until most of the liquid is absorbed (20 minutes). Cover and let rest 5 minutes.

Stir in remaining butter and Parmesan cheese. Garnish with green onion, if desired.