Directions:

• 1

  In a small pot, add the stock & tomato puree & bring to a boil over low heat. Season with salt & pepper. Turn off heat. (You CAN’T use fresh tomato puree; either use Juhayna tomato puree or my recipe for homemade tomato puree).

• 2

  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.

• 3

  Reduce heat to medium, add the remaining olive oil & cook the onion, until softened, 3 to 4 minutes.

• 4

  Stir in the rice & cook for a couple of minutes to coat with the oil ( Arborio rice SHOULD NOT be washed. You can’t use any other kind of rice. Arborio rice can be found in large supermarkets).

• 5

  Add the warmed tomato stock, 2 ladles at a time, stirring constantly in a gentle circular motion (Probably you won’t use all the stock/tomato mixture; you might have 1 – 1 1/2 ladles remaining). 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.

• 6

  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

• 7

  Serve immediately sprinkled with more cheese & freshly grated black pepper.