Snake and Mushroom Risotto

Ingredients

• 1 cup cup Arborio rice
• 150 g Snake meat, thinly sliced
• 200 g Mixed mushrooms, sliced
• 3 cup Chicken broth
• 1/4 cup Parmesan cheese, grated
• 2 tbsp Olive oil
• 1 clove Garlic, minced
• 1 tbsp Fresh parsley, chopped(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Heat the olive oil in a medium saucepan over medium heat, add the minced garlic and sauté for 1 minute until fragrant.

2. 2

   Add the sliced snake meat and cook, stirring, for about 3 minutes until lightly browned.

3. 3

   Stir in the sliced mushrooms and cook for another 2 minutes until they release their moisture.

4. 4

   Add the Arborio rice and toast for 1 minute, stirring constantly.

5. 5

   Begin adding the warm chicken broth one ladle at a time, stirring frequently; wait until the liquid is mostly absorbed before adding more. Continue this process for about 18 minutes until the rice is creamy and al dente.

6. 6

   Remove the pan from heat, stir in the grated Parmesan cheese, and season with salt and black pepper to taste.

7. 7

   Garnish with chopped parsley if desired and serve immediately.