CoffeeCakesAndRunning No Rice Risotto

No Rice Risotto

Last week I was invited to a cooking class at Bentley Bistro & Bar  which is in The Galleria, Al Maryah Island in Abu Dhabi, as part of Restaurant Month celebrations.

Chef Marouane Bouhmidi treated myself and a journalist to a cooking demonstration where he made No Rice Risotto for us – I’m not a rice lover so imagine how pleased I was to find that there is an alternative dish which tastes sublime.  The recipe calls for you to make your own stock, which is quite easy and quick, but if you can’t do this then you can substitute with a good quality stock – somehow I don’t think the powder or cubes will deliver the same results in terms of depth of taste and flavour.  Here’s the Recipe :

Makes 2 Portions  :

Mushroom Stock 

  • 1kg Button Mushrooms – sliced
  • 80g Shallots
  • 20G Garlic
  • 1 Bay Leaf
  • 4g Thyme
  • 4g Rosemary
  • 100g Butter
  • 1 Litre Water


  1. Heat the butter in a pot and cook the shallots and garlic for 3-4 minutes
  2. Add the rosemary, thyme and bay leaf and cook for 1 more minute
  3. Add the sliced mushrooms and cook for 10 inures or until the mushroom juices evaporate and there is a little butter remaining
  4. Add the water, bring to the boil and then reduce the heat down to a simmer.  Cook until the stock has reduced by half
  5. Strain the stock, pass through a fine sieve, allow to sit for a few minutes then remove the fat that has formed on top of the mushroom (spoon it off).

Note : You only need 140ml for the 2 portions of risotto.  Excess stock can be frozen and used at a later date.

No Rice Risotto

  • 25g Butter
  • 30g Finely Chopped Onions
  • 5g Finely Chopped Garlic
  • 160g Potato Cut into small cubes
  • Mushrooms – 25g each of Oyster, Button, Portabello & Shemiji
  • 140ml Mushroom Stock
  • 1 tsp Marscapone Cheese
  • 5g Grated Parmesan Cheese
  • Salt & Pepper to Taste
  • Parmesan Cheese to shave over risotto at the end
  1. Heat a Frying Pan, add the butter and add all of the mushrooms
  2. After a few minutes add the onion and garlic and cook for a few more minutes
  3. Add the raw cubed potato, a little salt and pepper and the mushroom stock
  4. Simmer on a low heat until the potato is tender (don’t overcook it)
  5. Stir in the marscapone cheese and grated parmesan chsse
  6. Taste to check the seasoning (add more salt & pepper if you need to)
  7. Place into a serving bowl and top with parmesan shavings

Notes : I used Philadelphia cream cheese instead of marscapone and probably used a tablespoon full to make it more indulgent, I just used two different types of mushrooms as I didn’t have time to get the others.  I also used the same recipe a few weeks later but substituted quinoa instead of the potato and this worked out great too.

Bentley Bistro & Bar : I didn’t dine at the restaurant, but the menu looks very reasonably priced and plenty of choice for everyone from breakfast through to dinner.  There is a great bar area and a large terrace with great views.  Definitely worth a second visit.

Bentley Bistro are participating in Restaurant Month with a special menu for 120/AED per person.


Roasted butternut soup with toasted pumpkin seeds  or Roasted vegetable salad with rocket, pine nuts & feta

Main Course
Pan seared Butterfish, beetroot & radicchio, caramel glaze or  200g New Zealand grass fed fillet, Cafe de Paris butter, truffle chips

Thanks to Head Chef Marouane Bouhmidi and the team for hosting me in their kitchen.