Basil mushroom risotto

We have a restaurant very near to the house. There we tasted this first. My husband and I immediately fell for it. In fact Basil Mushroom Risotto has become a motivation for my brother to visit us! I tried to reverse engineer the recipe and the experiment was successful in the first attempt!


Ingredients:
1. One cup rice with thick grains (for the perfectionists, buy risotto rice)
2. 250 ml milk
3. 500 gms mushroom, finely chopped
4. 6 table spoon grated cheese
5. Sun-dried tomatoes (optional)
6. Basil leaves
7. Salt, pepper to taste
8. 1 table spoon flour (I use wheat atta, you can use maida)
Procedure:
1. Make cream of mushroom soup. Here is the recipe for that:
   1.1 Heat oil in a pan, fry onion with some salt till just brown
   1.2 add 250 gms of chopped mushrooms, fry till it shrinks in size
   1.3 add the flour while stirring continuously
   1.4 slowly add half of the milk and equal amount of water
   1.5 wait till the mixture cools down a bit. Then blend it to soup consistency using liquidiser/mixer.


2. Heat olive oil in a pan and stir fry 250 gms mushrooms in high flame. Keep aside
3. Half cook rice. Lower the heat. Slowly add the mushroom soup and milk till rice is fully cooked
4. Add basil leaves, grated cheese, fried mushroom and sun-dried tomatoes while stirring continuously
5. Switch off the stove and keep it covered for 2-3 mins.
6. Garnish with fresh basil leaves and serve hot with toasted garlic bread