Risotto Of Wild & Field Mushrooms

Ingredients

200 g Arborio rice 100 g Butter soft 100 ml white wine riesling or other unwooded wine 700 ml chicken stock 150 g Parmesan grated Olive Oil 1 small Salad Onion finely diced 1 small carrot finely diced ½ Leek finely diced 2 Cloves Garlic crushed 50 g white fungus cut into small pieces 50 g black fungus cut into strips 100 g shiitake mushrooms cut into quarters 100 g oyster mushrooms cut into strips 100 g Pine Mushrooms sliced 2 shallots sliced chervil leaves for garnish

Description

Heat 4 Tbsp Olive Oil In A Heavy-based Pan On High Heat And Saute Mushrooms, One Variety At A Time. Remove From Heat, Reserve Liquid And Mushrooms Separately. Heat ½ Tbsp Olive Oil And Saute Shallots. Reserve Liquid Separately. Heat 2 Tbsp Olive Oil In H

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