Weird Everything Risotto (With Seafood of Choice)

Note 1: The protein used was squid because we have leftover braised squid lemongrass yesterday.

Ingredients:

1 quarter medium onion, sliced lengthwise thinly

2 large oyster mushroom, broken to long, thin pieces

1 tbsp of black olives slices

1.5 - 2 cups of cooked rice.

2 cups of water

1/2 cube of chicken stock

7-8 large leaves of spinach, red or green

1 tbsp of sundried tomato slices

1 cheese slice

1 squid, sliced to round pieces

1 large bay leaf

Salt to taste

Garnishing:

Mozarella cheese, shredded

Pomegranate molasses

Truffle oil

Steps:

1. Sautee onion on a well heated, well oiled pan until slightly wilted but not browned.

2. Add in mushroom and olive. Sautee together until wilted.

3. Add in rice. Stir to break and 'coat' every cooked rice with oil (coating process). Stir fry for 1-2 minutes until rice was slightly pliable.

4. Add in water and chicken stock. Stir until well combined.

5. On top of the risotto that was not yet boiling, sprinkle spinach, sundried tomato, and top it off with cheese slices.

6. Cook the risotto until rice was softened but not mushy. Keep an eye on the texture. Add in water and cook it off longer to get the necessary texture, where needed.

7. Add in squid and large bay leaf. Stir to cook and incorporate.

8. Season to taste.

9. Take the risotto off the heat once finished cooking and most of the liquid had evaporated.

10. Sprinkle mozarella cheese near the centre of the risotto where it will melt. Drizzle pomegranate molasses and truffle oil circling the outer layer of the risotto.

11. Enjoy it warm.