Ingredients
- 1.4L chicken stock, divided
- 3 tablespoons olive oil, divided
- 500g portobello mushrooms, thinly sliced
- 500g button mushrooms, thinly sliced
- 2 shallots, diced
- 340g Arborio or risotto rice
- 125ml dry white wine
- 3 tablespoons finely chopped chives
- 60g butter
- 5 tablespoons freshly grated Parmesan cheese
- sea salt and freshly ground black pepper to taste
Description
An Authentically Delicious Risotto With The Woodsy Flavour Of Mushrooms. Mix Up The Variety Of Mushrooms If Desired, Especially If There Are Wild Mushrooms Available. Check The Rice By Biting Into It. It Should Be Slightly Al Dente (or Resist Slightly To
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